Tuesday, April 30, 2013

Macaroni and Cheese

 Macaroni and Cheese


  • 16 oz. Elbow macaroni
  • eggs
  • 1/2 cup milk
  • 1 can Chedder Cheese Soup
  • 1/2 stick butter
  • 1 block Chedder cheese shredded
  • salt and pepper to taste


Preheat oven to 350 degrees F. Boil Macaroni and drain. In a small bowl combine eggs, milk, salt and pepper. In a large mixing bowl combine macaroni, soup, egg mixture and cheese leaving enough cheese to cover top when finished. Pour mixture in casserole dish and cover with remaining cheese. Cut butter into slices and place evenly on top. Bake for 45 minutes or until golden brown and bubbly.

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