Prep 10 mins
Cook 35 mins
Old Fashioned, Good, Filling Food! This was handed down to me from my mom, and it is the perfect side for your Easter, Thanksgiving, and Christmas dinners.
- 1⁄2 lb elbow macaroni
- 1 1⁄2 lbs grated colby-monterey jack cheese
- 1⁄2 cup margarine
- 1 (12 ounce) can evaporated milk
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat oven to 350. Grease inside of 9x13 baking dish with stick of margarine. Cook elbow noodles til they are half cooked. Drain and rinse in cold water. Layer noodles and cheese in baking dish alternating between cheese and noodles. In mixing bowl combine evaporated milk, eggs, salt, and pepper. Mix well, pour evenly over macaroni and cheese. Use stick of margarine and put 1 TBSP at each corner and in middle of macaroni and cheese. Push down slightly. Bake at 350 for about 35 minutes or until lightly golden and bubbly on top.
I actually made this the first time for Easter this year, Hence the name. I really wanted to make hommade macoroni, i had never tried before...It was a huge HIT! A reat comfort food, and absolutly delicious! I am making it again tonight for company. My son (one of my 4 children) graduated from 8th grade today and he asked spesifically that I make this for his graduation dinner. I didn't change a thing the first time and I won't this time either. It is PeRfEcT!! Thank you for such a great recipe and now family faveorite.
FALL PAC 2008: This mac and cheese is superb!! I made it along with Recipe#291716. Perfect!