Macaroni & Cheese
April 13, 2009 | Print | E-mail | Filed under cheese, pasta
Because in my opinon, there aren’t too many things that go that together better. It’s funny, since I always used to love the boxed stuff. But then I made this, and decided that I could never go back. You might not want to, either. And that’s okay. I had to restrain myself from eating half the pan…the diet starts over today. Or not…I think there are leftovers.
Without further ado, here’s the recipe!
Servings: 12
- 16 oz elbow macaroni, cooked
- 1/2 stick butter
- 1 egg
- 1/2 cup milk
- 4-5 cups shredded cheddar and gouda cheeses
- paprika
Preheat the oven to 350°. Cook the macaroni as directed on the package, but undercook it a little since we’ll also be baking it later. Cut the butter into small pieces and place them in the bottom of a 13×9″ pan.
In a small bowl, beat the egg slightly, then stir in the milk until well blended. Set aside. Get your giant bowl of shredded cheese ready.
Place half the macaroni in the baking dish on top of the butter. Sprinkle with half the cheddar cheese. Pour on half of the egg mixture.
Repeat layers, then sprinkle lightly with paprika.
Bake 15 minutes. Remove from the oven and stir until well-blended; sprinkle a bit more paprika on the top. Bake an additional 15 minutes or until the top is golden brown.
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