Mom's Macaroni & Cheese
Yield
4 servingsPrep
25 minCook
30 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
pasta, elbow macaroni
dry |
*
|
| 2 | cups |
cheddar cheese
grated |
|
| ¼ | cup |
butter
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
milk
|
|
| 2 | heels |
bread
crumbled |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
onions
grated, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
pasta, elbow macaroni
dry |
*
|
| 473 | ml |
cheddar cheese
grated |
|
| 59 | ml |
butter
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
milk
|
|
| 2 | heels |
bread
crumbled |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
onions
grated, to taste |
*
|
Directions
Cook macaroni and drain.
Place in a buttered baking dish .
Put in butter, most of cheese, and salt, pepper, and onion to taste.
Put bread crumbs on top of macaroni.
Beat eggs and milk together, then pour over the bread crumbs.
Sprinkle remaining cheese over top.
Bake at 350℉ (180℃) F for 20 to 30 minutes.
