 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
16 ounces uncooked elbow macaroni |
1/4 cup butter or margarine |
2 cups (8 ounces) shredded sharp cheddar cheese |
2 cups (8 ounces) shredded medium-sharp cheddar cheese |
1/2 (8-ounce) jar process cheese spread |
2 (12-ounce) cans evaporated milk |
4 large eggs |
1 cup soft breadcrumbs |
1/4 cup butter or margarine, melted |
Directions:
1. Cook macaroni according to package directions; drain. Stir together hot macaroni, 1/4 cup butter, and next 3 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
2. Whisk together milk and eggs; pour over macaroni mixture.
3. Stir together breadcrumbs and 1/4 cup melted butter. Sprinkle over macaroni.
4. Bake, covered, at 350° for 45 to 50 minutes. Uncover and bake 10 more minutes or until macaroni and cheese is set and golden.
5. Note: For testing purposes, we used Chez Whiz for process cheese spread.
|
|