Saturday, March 20, 2010

baked mac and cheese

you will need a saucepan, strainer, cutting board, sharp knife, mixing bowl, fork, greased 8x8 (or 9x9) square baking pan
yields 9 servings

4 eggs
3 cups cheese (i usually do 2 cups cubed velveeta and 1 cup shredded cheese - either sharp cheddar or mozzarella, depending on whether i want a strong, tangy taste or a mild, mellow taste. if you want to reduce the cheese, 1 1/2 cup of velveeta and 1/2 cup shredded cheese works perfectly well.)
2 cups cooked pasta shells (4 oz dry pasta will typically make 2 cups cooked, i like whole wheat spirals, but you can use any kind you want.)
1 cup skim milk
2 tablespoons salted butter (not margarine)
pepper to taste (salt is not needed)

preheat oven to 375.
cook pasta according to directions and drain.
while pasta is cooking, cut velveeta into small cubes. crack eggs in a mixing bowl, beat well. add milk and pepper.
place cooked pasta in a greased square pan, add cheese and dump egg mixture on top. make sure all the noodles are covered.
place two pats of butter on top.
cook for 45 minutes to 1 hour until egg mixture has set up and browned a bit on top.

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