macaroni and cheese casserole

Name: Macaroni and Cheese Casserole
Prep time: 20 min
Cook time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 pound(s) elbow macaroni, cooked; 4-6 cup(s) extra sharp cheddar cheese-grated; 4 - eggs; 2 can(s) evaporated milk; 1 stick(s) butter or margarine-sliced; - salt and pepper to taste; ## ***PREHEAT OVEN TO 350 DEGREES***

37 Pinches

Cathie Valentine

Graniteville, SC

Updated on Apr 23, 2014

This is a recipe Toot's gave me. (I usually just make my macaroni and cheese without any measuring--one of the few recipes I can do this way)

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prep time 20 Min

cook time 45 Min

method Bake

yield 6-8 serving(s)

Ingredients

1 pound elbow macaroni, cooked
4-6 cups extra sharp cheddar cheese-grated
4 - eggs
2 cans evaporated milk
1 stick butter or margarine-sliced
- salt and pepper to taste
***PREHEAT OVEN TO 350 DEGREES***

How To Make macaroni and cheese casserole

Step 1

Place eggs in a medium bowl and beat. Add both cans of milk and salt and pepper. Mix well. Set aside. In a large casserole dish- layer half of the cooked noodles then sprinkle with 2 cups of cheese. Place half of the sliced butter evenly spaced over cheese. Repeat the layer with other half of noodles and cheese. Stir the milk egg mixture again then pour the mixture evenly over casserole. Dot with the remaining butter slices. Bake at 350* for about 45 minutes or until casserole is bubbly and and set. Let stand a few minutes before serving.
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