Church Supper Macaroni And Cheese
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
55
Spice
57
Sweetness
51
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 tbsps
Salt2 cups
Elbow Macaroni1 cup
Butter (optional)2 large
Egg12 fluid ounce
Evaporated Milk (can)1 pinch
Paprika (to taste)Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease a 2-quart casserole with butter
3
Dissolve salt in a large pot of water
4
Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes
5
Rinse macaroni under cool water, drain, and transfer to a bowl
6
Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni
7
Beat eggs in a bowl; whisk evaporated and condensed milks into eggs
8
Spread a layer of macaroni into the bottom of the prepared casserole; sprinkle with a layer of Cheddar cheese
9
Continue layering macaroni and cheese, ending with a layer of cheese on top
10
Pour egg-milk mixture over the layers
11
Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers
12
Sprinkle with paprika
13
Melt 1/4 cup butter in a small skillet over medium heat; cook bread crumbs in the hot butter, stirring constantly, until fragrant and golden, 2 to 3 minutes
14
Sprinkle crumb topping over casserole
15
Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes