1 small box elbow macaroni noodles
½ – 1 stick butter
1 t. garlic powder
1 t. nutmeg
2 t. salt
1 t. pepper
2-3 bags shredded cheese (cheddar, mozzarella, whatever cheese you like, I like cheddar best)
2 c. milk
Few sprays of Pam cooking spray
This makes about 10 servings
Please read this entire recipe before you attempt. As you know, my mother taught me this and she didn’t have a recipe. I sort of made this up for you .
Preheat oven to 350 degrees. Bring water to boil. Add enough macaroni to fill up the casserole dish you are using. I like to use a roundish type bowl that probably holds about 10 cups of mac & cheese. The safest thing to do is to use the whole box. If you have leftovers you can eat with butter and salt while the mac & cheese is baking! Ha ha.
Once the macaroni is tender, drain in colander. Before it gets to dry and sticky, return to pot and add the butter. Stir. This pot will be your mixing pot. The casserole dish will be your baking dish. Stir in all the cheese except for the amount you want to cover it with. I would reserve at least a handful to sprinkle on top. This mixture will be pretty gooey and sticky.
Prepare your casserole dish by spraying it generously with Pam. Transfer your mac & cheese mixture to the casserole dish. In a mixing bowl beat your eggs. Add the milk and dry seasonings. Pour the egg/milk mixture over the mac & cheese mixture. Stir it gently so the egg/milk mixture settles a bit and is evenly distributed. The liquids should come just to the top but the noodles shouldn’t be swimming in liquid. You might have to add a little milk and stir a little. Because I don’t use a real recipe, sometimes I have too much liquid prepared and sometimes not enough. Also, make sure you leave enough room at the top for the cheese.
Bake the mac & cheese for about 45 minutes in center of oven. You should see it bubbling and the top will be brown. Don’t let the top get too brown or burned, obviously!
Yum yum! 🙂