Featured Pinch Tips Video
- 1 ( 16 oz ) package elbow macaroni
- 1 pound ground chuck
- 1 pound shredded american cheese
- 5 eggs
- 2 cups milk, approximately
- 1 1/2 lemons
- salt, pepper and garlic powder to taste
- 1/2 tsp. oregano
1Cook macaroni until barely done ( pasta should be firm in order to hold the custard)
2Brown meat and season with salt, pepper, garlic powder and oregano.
3Layer alternately in a 9 x 12-inch baking dish the macaroni, meat and cheese.
4Squeeze lemons over casserole.
5Beat eggs and add milk to bowl.
6Pour over macaroni mixture. Sprinkle with paprika.
7Bake at 300 degrees for 1 hour or longer until custard is set.
8This may be served warm or room temperature. It freezes well.