Baked Macaroni and Cheese Thursday, November 6, 2008


8 oz large elbow macaroni
16 saltine crackers, crushed
1 tsp each salt and pepper
8 oz extra-sharp cheddar, shredded
8 oz sharp cheddar, shredded
6 oz Velveeta or other process cheese, cubed
6 eggs, beaten
4 cups milk


Cook macaroni according to pkg directions. Layer one third each of pasta, cracker crumbs, pepper, salt and cheeses into a lightly greased 9x13 dish. Repeat layers twice ending with cheese. Whisk together eggs and milk and pour over pasta mixture. Bake, uncovered, for 55 to 60 minutes or until golden brown and set. Let stand 5 or 10 minutes before serving.


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