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Macaroni and cheese

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Ingredients/Components

raw elbow macaroni - 1 c
Longhorn or Cheddar cheese, grated - 1 (10
eggs, beaten well - 3 item
shakes Tabasco sauce - 4 item
salt - 3/4 tsp
pepper - 1/2 tsp
milk not skim - 1/2 c

How to make macaroni and cheese:

Set oven for 350°. Boil macaroni for about 10 minutes or until it is nearly done. Drain. In a 1 1/2 to 2-quart casserole dish (sprayed with Pam), begin with a layer of cheese, then macaroni, then cheese, etc. until you end up with top layer cheese. Pour egg mixture over the top of ingredients. The egg mixture should be eggs, milk, Tabasco, salt and pepper. Bake, covered, at 350° for 30 minutes, then uncover and bake about 15 minutes more, until it begins to bubble and turn slightly brown. I always sprinkle paprika over the top after pouring the liquid ingredients in before baking. It adds more color to top. Take out of oven and let it cool about 10 minutes. Test to see if mixture has taken up the milk. If it is too milky, you can take a basting tube and suck some of it out. Usually the 10 to 15 minutes sitting out will do the trick. ENJOY. Serves 4.

Hint: It is best to put pan or foil under casserole so it doesn't boil over into oven.

Can be frozen after baked and eaten. Leftovers will keep 3 to 4 days if refrigerated. If you refrigerate first, be sure to let it get to room temperature or start in cold oven. Will take about 10 minutes longer if cold oven. Actually the recipe can be baked a day before and refrigerated or frozen. BUT it's not as good as the fresh baked.

Recipe categories: Cheese, Pasta, Elbow macaroni.

Rating:

3.2

Average rating: 3.2, total votes: 6

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