Macaroni and Cheese (Casserole)

From: (Sharon Belville)
Date: 23 Sep 1993 15:53:00 GMT

This is my family's favorite.  My dad taught my mom how to make it right after
they got married, and he hasn't been back in the kitchen since (except to
sharpen knives!).  

1 lb box of elbow macaroni -- cook according to package directions
sharp cheddar cheese

In a 2-quart casserole (I usually grease it, but I'm not sure that's
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.


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