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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My grandma used to make this when I was little and I LOVED it, no other could touch it, so I recreated it the way I think she made it and I think mine is better. This is a larger batch- because I am used to having to make extra for others. Ingredients:
1 lb elbow macaroni |
1/2 cup butter |
2 eggs |
8 ounces sharp cheddar cheese |
4 ounces mozzarella cheese |
8 ounces italian cheese blend |
8 slices american cheese |
3 cups milk |
Directions:
1. Boil pasta till half cooked(still firm).
2. Drain and pou into lasagna glass casserole dish.
3. whisk eggs and stir into pasta, also mix in butter.
4. Add in all cheeses and pour in milk (Note: Milk must be at the top of pasta not over, so add more if needed) stir around good.
5. Cook for 1 hour in 350 degree oven until it looks like it getting crispy on top.
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