Tuesday, December 8, 2009

MIL Mac and Cheese


This is a recipe that Mark grew up with, so of course, I had to find out how to make it. It is just good old fashioned mac and cheese. It is served with every holiday dinner and other meals in between. I made it this past weekend for a progressive dinner to great reviews. Oh, and it is definatley NOT light.

MIL Mac and Cheese

1 cup uncooked macaroni
1 lb sharp chedder cheese
1/3 cup sugar (we use less)
2 eggs
~ 1 1/4 cup milk "whole milk is best, but 2% will do" ps-granny uses cream.
1/2 tsp salt

- cook macaroni until just starting to get soft (I usually do 9 minutes)
- cut up cheese into cubes 1/2" thick and put into a 2 Qt baking dish sprayed with cooking spray.
- add 2 eggs and sugar to the cheese.
- drain the macaroni and pour hot pasta into the baking dish.
- Add some milk. Stir. Add some more until milk is about 3/4" from the top.
- Bake at 375 for 45 minutes to 1 hour until top and bottom are brown. It usually takes around an hour or more.


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