04-12-2005, 04:03 AM
Makes 8 servings.
12 ounces elbow macaroni (about 2 1/2 cups)
3 tablespoons butter or margarine
1 1/2 cups milk, divided
2 large eggs, lightly beaten
8 ounce sgrated Cheddar cheese (about 2 cups), divided
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/2 teaspoon yellow food coloring (optional)
Preheat oven to 375 degrees F.
Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8 minutes. Drain well and pour into a large mixing bowl. Stir in butter, 1 1/4 cups milk, eggs, 1 3/4 cups grated cheese, salt, pepper, sugar and food coloring (if using). Mix well and transfer to a 1 1/2-quart oval baking dish. Pour the remaining 1/4 cup milk over top and sprinkle with remaining 1/4 cup cheese.
Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot.
12 ounces elbow macaroni (about 2 1/2 cups)
3 tablespoons butter or margarine
1 1/2 cups milk, divided
2 large eggs, lightly beaten
8 ounce sgrated Cheddar cheese (about 2 cups), divided
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/2 teaspoon yellow food coloring (optional)
Preheat oven to 375 degrees F.
Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8 minutes. Drain well and pour into a large mixing bowl. Stir in butter, 1 1/4 cups milk, eggs, 1 3/4 cups grated cheese, salt, pepper, sugar and food coloring (if using). Mix well and transfer to a 1 1/2-quart oval baking dish. Pour the remaining 1/4 cup milk over top and sprinkle with remaining 1/4 cup cheese.
Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot.