Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
Baked macaroni and cheese
Serves 6 to 8.
8 oz macaroni
2 C shredded rat cheese (cheddar, colby, or co-jack)
3 eggs
1-1/3 C milk
1/2 t salt
Dash cayenne pepper
1/2 C bread crumbs
Paprika
Boil the macaroni until tender in salted water.
Grease a rectangular baking dish. Combine the eggs, milk, salt, and cayenne. Spread about about half of the macaroni in the dish. Put about half of the cheese on top. Repeat. Pour the egg and milk mixture over the cheese and macaroni and sprinkle with the bread crumbs and the paprika.
Bake at 350 F for about 40 minutes, until it’s bubbly and brown on top.
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May 3rd, 2006 at 2:18 pm
[…] The menu for our gathering was completely cheese-based. We had stilton, camembert, minted cream cheese, and something that smelled like dirty socks. There was a green salad with feta and a pan of baked macaroni and cheese. And for dessert, no-bake strawberry cheesecake tart. […]