November 9, 2009
Baked Macaroni and Cheese
Mom doesn’t have an exact recipe, so I had to come up with the amounts. Sadly, I forgot the butter. It was still good, but didn’t taste quite the same. I think Mom usually uses more butter than what I put in the recipe, but it doesn’t take much to give it that buttery flavor. You could cut back on it or leave it out as I did if you’re concerned about the calories, but remember it is macaroni and cheese.
As for the pasta, macaroni is one of my least favorite shapes. I love penne, but decided to use spirals this time. I used Tinkyada brand (as always), but any gluten-free pasta should work well.
Mom’s Baked Macaroni and Cheese
- 16 oz. gluten-free pasta
- 8 oz. evaporated milk
- 2 eggs
- 1/4 c. butter, melted
- salt & pepper
- 8 oz. cheddar cheese, shredded
Cook and drain the pasta according to package instructions. Spray or butter a 9 x 13 baking dish. Combine the milk and eggs. Put half the pasta in the dish. Drizzle half the butter over the pasta, then half the milk mixture. Sprinkle with salt and pepper to taste. Put half the shredded cheese on top. Repeat the layers. Bake at 350 degrees about 30 minutes or until the egg mixture has set.
Note: I’m guessing at the amount of cheese. Use as much or little as you like.
This post is linked to Slightly Indulgent Tuesday, Tempt My Tummy Tuesday and Tasty Tuesday.
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