Macaroni and Cheese2004-10-27
- Course: Side Dishes
- Yield : 4
- Servings : 4
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 1:30 h
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A dish for all ages – mac ‘n cheese.
- 2 cups Elbow macaroni measured uncooked
- 1 tbsp butter softened
- 1 egg beaten
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1 tbsp boiling water
- 1 cup milk homogenized or evaporated
- 3 cups Cheddar cheese (12 oz)
- 1/4 cup grated onions (optional)
- paprika for garnish
- red and black pepper optional
Preheat oven to 350°. Lightly grease or PAM a 1 1/2-quart casserole dish. Cook the macaroni or pasta in boiling water following the package directions until tender but slightly firm to the bite.
Drain the pasta or macaroni; return pasta to saucepan. Stir in the butter and egg. In a large bowl, combine mustard, salt and nutmeg with the 1 tablespoon of water. Stir in the milk, 2-1/2 cups of the cheese, the onion and pasta.
Pour the macaroni mixture into the prepared casserole dish. Top with the remaining cheese sprinkle with the paprika. Bake 350° for 1 hour or until topping has browned.