Baked macaroni and cheese 2
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Baked macaroni and cheese 2
  Cheese    Pasta  
Last updated 6/12/2012 1:06:14 AM. Recipe ID 31634. Report a problem with this recipe.
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      Title: Baked macaroni and cheese 2
 Categories: Pasta, Tested
      Yield: 4 Servings
 
      1 lb Bag of elbow macaroni,
           -cooked
           -butter or margarine
      1    Eggs, well beaten
           -can of evaporated milk (or
           -whole milk)
      4 oz *each* of medium cheddar,
           -monterey jack, and colby,
           -grated
 
  In 9x13" pan, spray with Pam. Spread half of cooked macaroni in pan.
  Sprinkle half of each cheese on top, using monterey jack in middle.
  Dot with butter, and pour half of egg on top. Pour evaporated milk on
  top (maybe about 1/4 - scant 1/2 of can). Repeat.
  
  Bake at 350-375F until cooked throughout, and top is brownish.
  
  Very rich, but delish. Freezes well.
  
  From: Nancy Bird                      Date: Fri 11 Ma Submitted By
  DALE SHIPP  On   15 AUG 94  230411
  
  Henry's Notes: This was pretty good, but it needed something. It also
  made enough for about 16 folks at my house. I cut the amount of
  macaroni in half and doubled the cheddar cheese to 8 oz.  I also cut
  the milk in half. The original was just a bit runny fresh from the
  oven. I think the changes made a major improvement.  The extra
  cheddar gave the zing that was missing. Reducing the amount of
  macaroni cut down on the weeks worth of left overs we had the first
  time. Try the new improved version. I'm sure you'll enjoy it. From:
  Henry Kasten Date: 29 Jun 96 Recipes And Such 




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Recipe ID 31634 (Apr 03, 2005)

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