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Baked Macaroni and Cheese

This recipe makes enough to serve 6-8 hardy portions. It is NOT heart smart or low cal.

This is a once in a while comfort food treat.

Even though the recipe calls for 12 oz of cheese, I usually end up using more because I like a very rich dish.

1 Lb        Elbow Macaroni

12 oz      Shredded extra sharp Cheddar cheese

1 stick    Butter (8 Tbsp)

2½ C       Milk

2              Eggs

½ C         Your favorite bread crumbs (I like panko or Italian)

Pepper and Salt to taste

Bring a large pot of water to a boil. Salt the water using about 2 Tsp salt (I like sea salt).

When the water comes to a boil, add the macaroni, stir and reduce the heat to medium high.

Cook 7-8 minutes (al dente).  High altitude kitchens may need to cook the macaroni an extra minute or two.

Drain the cooked macaroni.

Spoon 1/3 of the cooked mac into a greased 9X13” pan.

Dot with butter, sprinkle with pepper and salt, and 1/3 of the cheese. Continue layering the ingredients.

Mix the milk and eggs together with a wire whip.  Pour over the mac and cheese.  Add a little more milk if necessary to bring the milk up to just below the top of the layers.  Sprinkle with bread crumbs.

Bake for 45 minutes to 1 hour, until filling is set and top is browned.

I have, at times, added onion powder, Worcestershire sauce, and mustard to the recipe, but this is the recipe I grew up with and still love.

Bake at 350º for 45 minutes to 1 hour until the filling is set and the top is browned.


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