1/2 lb elbow macaroni
1 T butter
1 large egg, beaten
freshly ground pepper to taste
1 tsp salt
1-1 1/2 tsp dry mustard
1 T hot water
3 c grated sharp cheddar cheese
1 c milk
preheat the oven to 350 degrees
boil the macaroni in salted water just until slightly tender
drain thoroughly and put mac in a large mixing bowl
stir in the butter and egg along with some pepper
mix the salt and mustard with the hot water and stir into the mac
add the cheese minus 1/2 c to sprinkle on top
put the mac and cheese into a buttered casserole dish
sprinkle the reserved cheese over the top
pour the milk over everything
bake for 45 minutes or until the is crusty
(tips: use the sharpest cheese you can find....ok to prepare night before, refrigerate and bake just before serving.....I usually double the recipe for a 9x13 casserole...leftovers are best fried)
found in a cookbook my dad gave me many years ago
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