Old Fashioned Macaroni & Cheese
Yield
servingsPrep
20 minCook
55 minReady
75 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
pasta
elbow macaroni, cooked and drained |
|
| 2 ½ | cups |
cheddar cheese
divided |
*
|
| 1 ½ | cups |
milk
|
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 1 | x |
paprika
|
*
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
pasta
elbow macaroni, cooked and drained |
|
| 591 | ml |
cheddar cheese
divided |
*
|
| 355 | ml |
milk
|
|
| 2 | large |
eggs
lightly beaten |
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
| 1 | x |
paprika
|
*
|
| 1 | x |
butter
|
*
|
Directions
Grease a 2 qt. casserole. Layer ⅓ noodles, ⅓ cheese-repeat(save last layer of cheese until last 10 minutes of cooking) .
Combine milk, eggs, salt and pepper and pour over all.
Dot with butter. Cover and bake at 350℉ (180℃) for 45 minutes.
Uncover and sprinkle with remaining cheese and paprika.
Bake 10 minutes longer.
Let stand 10 minutes before serving.
