Friday, August 15, 2008

Baked Macaroni & Cheese

1 box pasta (elbow or shell)
1 lb. Longhorn or Colby Jack block cheese
Milk (about a cup)
Eggs (2-3)
Seasoning (whatever you like, I use salt and garlic powder or salt)

Cook the pasta.
Slice the block of cheese.
Layer in your pan the cooked pasta with the sliced cheese. (I usually try to do 3 layers each, to make it gooey.)
Mix milk, eggs and seasoning.
Pour this mixture over your noodles. (I typically like to mix and pour enough of this so that it is just ½-inch or so from the top of the pan.)

Bake at 350 degrees for 45 minutes to 1 hour. You’ll want to make sure the top is golden brown. But don’t overbake or it will dry out.
This recipe is based on a two-quart dish. Approximately double the recipe for the crockpot.


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