Cook macaroni and drain. While still warm add butter, just enough to lightly coat them. Layer noodles, not very deep, then cheese. Alternate for at least 4 layers, 5 is better.
In a bowl crack an egg. Add salt and pepper and some milk. Stir then pour down over the top layer of cheese so that the milk flows down through the noodles. It doesn't matter how much milk you use at this point.
Now add enough milk to fill to the bottom of the top layer of cheese. Bake at 350 for 30 to 45 minutes. Until top cheese is the color of brown you want. This makes a nice eggy, custardy mac and cheese verus a real creamy dish.
Originally Submitted
7/7/2010
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