Macaroni And Cheese (casserole) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 Box: , (1 lb) of elbow macaroni, cook according to package directions
Margarine/butter,
Sharp cheddar cheese,
Salt,
Pepper,
Directions:
This is my familys favorite. My dad taught my mom how to make it right
after they got married, and he hasnt been back in the kitchen since
(except to sharpen knives!).
In a 2-quart casserole (I usually grease it, but Im not sure thats
necessary), layer cooked macaroni, dabs of butter/cheese, and salt and
pepper. You should be able to do about 3-4 layers. After the top layer of
butter/cheese/salt/pepper, beat ONE EGG (or two if you like) in a 2-cup
measuring cup, then add MILK to make 2 cups. Beat together and pour over
macaroni. Pour more milk in to fill almost to top of macaroni. Crumble a
cracker (I usually use Ritz or Townhouse, but Saltine or anything else
would be fine) or sprinkle breadcrumbs over the top.
Bake at 375 for 45 minutes.
Posted to rec.food.recipes by belville@athena.mit.edu (Sharon Belville) on
1993p, .
Source from luhu.jp
after they got married, and he hasnt been back in the kitchen since
(except to sharpen knives!).
In a 2-quart casserole (I usually grease it, but Im not sure thats
necessary), layer cooked macaroni, dabs of butter/cheese, and salt and
pepper. You should be able to do about 3-4 layers. After the top layer of
butter/cheese/salt/pepper, beat ONE EGG (or two if you like) in a 2-cup
measuring cup, then add MILK to make 2 cups. Beat together and pour over
macaroni. Pour more milk in to fill almost to top of macaroni. Crumble a
cracker (I usually use Ritz or Townhouse, but Saltine or anything else
would be fine) or sprinkle breadcrumbs over the top.
Bake at 375 for 45 minutes.
Posted to rec.food.recipes by belville@athena.mit.edu (Sharon Belville) on
1993p, .
Source from luhu.jp
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