Baked Mac and Cheese

1 lb elbow macaroni
1 lb mild cheddar, grated
1/4 lb butter
6 eggs
2 13oz cans evaporated milk
salt and pepper

Cook macaroni according to directions on box, drain. Dump into large bowl. Add cheese, reserving 1/2 c. to sprinkle on top. Stir until melted.

Stir in butter and eggs. Add milk, salt and pepper. Mixture will be fairly liquid.

Pour into a 9" x 13" dish, sprinkling top w/ reserved cheese.

Bake in 350 for 45 minutes until set.

Comments

[LeeAnn]

Thanks for the recipe, Elizabeth! I'm going to give this one a try. We are in the midst of going gluten-free as several family members (including me) have tested positive for celiac. I have been trying to make a good mac n cheese substitute from plain old Kraft, but the cheese sauce is a little tricky. I tried Velveeta last time--eeeww!--I'd never used it before. The kids liked it but it was like yellow glue. I'd rather use less processed ingredients and your sauce recipe without wheat flour should do the trick!

[Niama Perrotte]

This looks good, I am going to try this recipe, Baked Mac and Cheese.