Title: Macaroni and Cheese
Categories: Appetizer
Yield: 8 Servings

12	oz	Macaroni; (3/4 box) elbow
2	lg	Eggs
3	tb	Butter or margarine; unsalte
1 1/2	c	Milk
8	oz	Cheddar cheese; grated
		(about 2 cups)
1	ts	Salt
1	ts	Black pepper; freshly ground
1	ts	Sugar
1/2	ts	Yellow food coloring; option

Recipe by: Sylvia Woods Preparation Time: 0:35 1) Preheat the oven to 375 degree 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.

2) Mix the macaroni with the remaining ingredients, reserving about 1/4 cup each of the milk and the cheese. Transfer to an 11-inch oval baking dish.

3) Bake until the top crust is golden brown and the casserole is bubbling, about 25 minutes. Serve hot.

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