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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe was found in a Cooking with Paula Deen magazine. In sounded so simular to my Southern Macaroni Pie that I thought I would whip it up to compare. This macaroni pie is just as good if not a wee bit better. It certainly needs to be compared side by side to be sure....but then, what would I do with all that pie? This recipe was titled in the magazine Libba's Macaroni & Cheese Ingredients:
2 cups uncooked elbow macaroni (for casseroles) |
1/4 cup butter |
3 3/4 cups shredded cheddar cheese, divided |
1 1/4 cups milk |
2 large eggs |
Directions:
1. Cook pasta, according to package directions; drain well.
2. In a large bowl, combine pasta and butter, stirring until butter melts.
3. Preheat oven to 350 degrees. Lightly grease 1 1/2 quart baking dish.
4. In a small bowl, combine 2 3/4 cups cheese, milk, eggs.
5. Pour over pasta, stirring well. Spoon into prepared baking dish.
6. Top with reserved 1 cup cheese.
7. Bake 40-45 mins, or until set.
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