Macaroni and Cheese

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2 cups elbow macaroni, cooked to al dente in salted water

1/2 cup butter, melted

4 eggs, beaten

3 cups whole milk

2 1/2 cup sharp cheddar cheese, grated

pinch of salt

Preheat oven to 350 degrees. Stir in the melted butter into the drained cooked macaroni. Add the beaten eggs and whole milk along with the salt. Combine well; stir in cheese. Grease well a 1 1/2 quart casserole. Pour mixture into casserole. Bake for about 30 minutes or until firm but not dry.

Not your boxed Mac and Cheese here, try Bacon Mac and Cheese with Roasted Garlic

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6 cups macaroni cooked in salted boiling water just to al dente

6 cups grated sharp cheddar

9 cups whole milk

12 eggs

3/4 tsp salt

1 1/2 cup butter

1 lb. bacon, diced and cooked crisp

1 head roasted garlic, squeezed of pulp

1 1/2 tablespoons whole grain mustard

few dashes hot sauce; to taste

pepper; to taste

2 cups panko crumbs mixed with 1 tablespoon melted butter

Preheat oven to 350 degrees. Butter a large casserole dish.

Put cooked drained pasta in pot with butter and stir until melted. In a separate bowl combine well the remaining ingredients except the cheese. Stir in the cheese and egg mixture into the buttered pasta. Sprinkle with the buttered panko crumbs. Bake until the casserole is firm but not dry.