Title: Baked Macaroni and Cheese
Categories: Pasta
Yield: 1 Servings

2 lb Bag of elbow macaroni,
-cooked
-butter or margarine
2 Eggs, well beaten
-can of evaporated milk (or
-whole milk)
8 oz *each* of medium cheddar,
-monterey jack, and colby,
-grated

In 9x13" pan, spray with Pam. Spread half of cooked macaroni in pan.
Sprinkle half of each cheese on top, using monterey jack in middle. Dot
with butter, and pour half of egg on top. Pour evaporated milk on top
(maybe about 1/4 - scant 1/2 of can). Repeat.

Bake at 350-375F until cooked throughout, and top is brownish.

Very rich, but delish. Freezes well.

From: Nancy Bird Date: Fri 11 Ma
Posted to MM-Recipes Digest V3 #266

Date: Sat, 28 Sep 1996 12:31:57 -0500

From: netdir@cyberspc.mb.ca (S.Pickell)