Ingredients
10 oz. Mueller’s elbow macaroni noodles
1 lb. extra sharp New York style cheddar, grated
2 eggs
2 cups evaporated milk
Sides
Directions
preheat oven to 375 degrees
cook the noodles as directed on box until al dente.
in a small mixing bowl, beat the eggs with a wire whisk until well blended. Add the evaporated milk and blend well.
butter the bottom and sides of a 1 1/2 to 2 qt. casserole dish. Layer the noodles and cheese, beginning with the noodles and ending with the cheese. Pour the egg and milk mixture over the cheese and noodles.
bake 45 minutes to 1 hour, checking to make sure the cheese doesn’t over brown. Cover if needed.
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