This year, I made the macaroni and wanted a recipe that was yummy, but not laden with extra calories and ingredients. I almost made a butternut squash macaroni, but thinking this would be going to far for the other guests, I decided against it. Luckily for everyone involved, I did find a yummy baked mac and cheese recipe that wasn't too full of bad stuff (relatively.) I think next time I make it I will try it with truffle salt or oil for an added kick. Make this for your next potluck or get together- it makes lots- but it is too good to pass up!
sorry for the iphone picture...this was all that was left by the time I got a chance to snap a quick pic! |
Baked Macaroni and Cheese
Ingredients:
- 12 oz package macaroni (I used a 16 oz. box of "shells.")
- 1 egg
- 2 C. milk
- 2 Tbs butter, melted
- 2 1/2 C. sharp cheddar cheese
- 1/2 C. parmesan cheese
- Salt and Pepper to taste
Directions:
- Preheat the oven to 350 degrees and lightly grease a 2 quart baking dish.
- In a large pot of salted water, cook the macaroni for about 5 minutes (until halfway cooked.)
- In a large cup (I used a BIG measuring cup that was easy to pour later) combine egg and milk. Add the butter and cheddar cheese to the egg mixture and stir well.
- When the noodle have cooked, drain well and pour them into the greased baking dish. Pour the egg and cheese mixture over the noodles and mix into the noodle as needed. (The cheese sort of fell in clumps on my noodles so I stirred it into the noodles to distribute it evenly.)
- Top the noodles with parmesan cheese and salt and pepper.
- Bake uncovered for 30-40 minutes or until the top is brown.
Enjoy!
xo,
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