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Macaroni and Cheese

April 16, 2006|By John Sandridge

Macaroni and Cheese

1 cup mozzarella cheese, shredded

1 1/2 cups cheddar cheese (sharp or mild), shredded

1/4 pound extra sharp cheddar cheese, cubed

3 eggs

1 1/2 cups milk

1 pound macaroni (elbow shaped)

Salt and pepper to taste

Coat the bottom of a 12-inch-by-8-inch (or similar) baking pan or casserole dish with 1/4 cup of shredded cheddar cheese. Boil the macaroni in salted water according to package directions. Drain pasta.

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Pour the hot pasta into the pan or casserole dish. Salt and pepper to taste. (Sandridge uses a generous sprinkling of salt and pepper.) Add the shredded mozzarella cheese and mix in the pan or dish. (Sandridge doesn't use measurements. He adds a handful of shredded cheese).

Break three eggs into the pan or dish and break yolks while stirring and mixing eggs into macaroni. Add 1 cup of shredded cheddar cheese and mix. Add the milk and stir. (Add more milk for more creamy mac and cheese). Add the cubed extra sharp cheddar cheese and mix.

Sprinkle the remaining shredded cheddar cheese on top of the macaroni and season with salt and pepper.

Bake in a 400-degree oven for 40 minutes. Let sit for several minutes before serving.

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