Recipe By : Sylvia Woods
Serving Size : 8 Preparation Time :0:35
Categories : Pasta Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 oz Elbow macaroni (3/4 box)
2 lg Eggs
3 tb Unsalted butter
1 1/2 c Milk
8 oz Cheddar cheese (2 c) -- grated
1 ts Salt
1 ts Black pepper -- freshly ground
1 ts Sugar
1/2 ts Yellow food coloring (optional)
Preheat the oven to 375 F. Cook the macaroni in a large pot of
boiling salted water until tender but not mushy, about 8 minutes.
Drain it very well and transfer it to a large mixing bowl.
Mix the macaroni with the remaining ingredients, reserving about
1/4 cup each of the milk and the cheese. Transfer to an 11" oval
baking dish. Pour the reserved milk over the top and sprinkle with
the reserved cheese.
Bake until the top crust is golden brown and the casserole is
bubbling, about 25 minutes. Serve hot.
