Macaroni and Cheese
Category | Subcategory | Source |
---|---|---|
Pasta & Rice | Pasta | P. 126, Betty Smith Cookbook |
Ingredients
- 2 C. Elbow Macaroni
- 2 lge Eggs
- 2 C. Evaporated Milk
- 2 T. unsalted butter
- 1 tsp Worcestershire Sauce
- 1/4 tsp Salt
- 1/8 tsp Cayene Pepper
- 2 C. Grated Cheddar Cheese
Directions
- Preheat the oven to 350 degrees. Bring a large pot of salted water
- to a boil. Add the Macaroni and cook for 10 to 12 minutes or until
- it is just tender. Meanwhile beat together the eggs, evaporated
- milk, melted butter, worcestershire sauce, salt and cayene pepper, in
- a medium size bowl. Drain the Macaroni thoroughly. Layer the
- macaroni and cheddar cheese in a 1 1/2 qt oven proof dish ending with
- a layer of cheese. Pour the egg mixture over and bake for 35 - 40
- minutes until golden brown and bubbling. Serve immediately. Serves
- 4.