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Baked Macaroni And Cheese


Course : Italian
Serves: 1
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Ingredients:


2 pounds bag of elbow macaroni - cooked

1 stick butter or margarine

2 large eggs -- well beaten

1 can evaporated milk or - whole milk

8 ounces each of medium cheddar Monterey jack -- and Colby grated
 

Preparation / Directions:


In 9x13" pan, spray with Pam. Spread half of cooked macaroni in pan. Sprinkle half of each cheese on top, using Monterey jack in middle. Dot with butter, and pour half of egg on top. Pour evaporated milk on top (maybe about 1/4 - scant 1/2 of can). Repeat. Bake at 350-375F until cooked throughout, and top is brownish. Very rich, but delish. Freezes well.

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