This is an easy way to make creamy, homemade macaroni and cheese with
real cheddar cheese. It also keeps very well as a leftover. Serves 6-8.
1 lb elbow macaroni noodles, cooked and drained
1-1/2 to 2 lb grated cheddar cheese
4 large eggs
2-1/2 cups milk
1 tsp salt
1/2 tsp paprika
1/4 tsp mustard powder
1/4 tsp cayenne pepper
Preheat oven to 350 degrees. Butter a 9-inch x 13-inch baking dish. Layer one-third of the macaroni in the bottom of the dish. Sprinkle
one-third of cheese over noodles. Make two more noodle/cheese layers.
Beat eggs well; add milk, salt, and spices, and mix thoroughly. Pour egg mixture evenly over layered noodles and cheese. Bake 45 minutes or
until cheese is melted and slightly crisp.
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