My aunt Louise was a wonderful cook. Her son shared this recipe, circa 1937, with me years and years ago. It is my go-to recipe when I want that cheesy, baked comfort food!
Ingredients
1 large box Elbow Macaroni (medium sized pasta)
4 cups Milk
4 Eggs, lightly beaten
Salt & Pepper, to taste
Butter
1 large block Mild Cheddar, grated
Preheat oven to 350º.
Spray, or lightly butter, 9" baking dish/casserole.
Cook macaroni until al dente. In a separate bowl, beat eggs until smooth. Stir in milk, salt, and pepper.
In prepared baking dish, add a layer of cheese, then a layer of macaroni. Continue layering until dish is almost filled. Pour over egg/milk mixture. Add several "pinches" of butter on top. Cover with aluminum foil and place on a baking sheet. Bake for 45 minutes or until lightly browned and "set". When done, casserole will be firm to touch and a knife inserted in the center comes out clean.
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