Title: Baked Macaroni & Cheese
Categories: Pasta Blank
Yield: 4 Servings

1	lb	Bag of elbow macaroni, cooked butter or margarine
1		Eggs, well beaten can of evaporated milk (or whole milk)
4	oz	*each* of medium cheddar, monterey jack, and colby, grated

In 9x13" pan, spray with Pam. Spread half of cooked macaroni in pan. Sprinkle half of each cheese on top, using monterey jack in middle. Dot with butter, and pour half of egg on top. Pour evaporated milk on top (maybe about 1/4 - scant 1/2 of can). Repeat.

Bake at 350-375F until cooked throughout, and top is brownish.

Very rich, but delish. Freezes well.

From: Nancy Bird Date: Fri 11 Ma Submitted By DALE SHIPP On 15 AUG 94 230411

Henry's Notes: This was pretty good, but it needed something. It also made enough for about 16 folks at my house. I cut the amount of macaroni in half and doubled the cheddar cheese to 8 oz. I also cut the milk in half. The original was just a bit runny fresh from the oven. I think the changes made a major improvement. The extra cheddar gave the zing that was missing. Reducing the amount of macaroni cut down on the weeks worth of left overs we had the first time. Try the new improved version. I'm sure you'll enjoy it. From: Henry Kasten Date: 29 Jun 96 Recipes And Such From: Lvortiz@aol.Com Date: 13 Dec 96 Meal-Master Format Recipes (Mailing List) Ä

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