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