Ingredients:
1 pound elbow macaroni
2 tbsp of butter
2 tbsp of flour
2 cups of milk
2 eggs (beaten)
6 cups of extra sharp cheddar cheese (very cheesy)
(or use a mix of cheeses like Monterey Jack, Colby, Asiago)
Set oven to 350 degree F
In a large pot of boiling, salted water cook the pasta to al dente. In a separate pot melt the butter and then whisk in the flour. Keep cooking and stirring for about 5 minutes. Stir in the milk slowly and make sure to break down the flour and there are no lumps. Keep stirring and simmer for about 7 to 10 minutes. Until thick, then add 4 cups of the cheese. Fold the macaroni and eggs into the mix and pour into a baking casserole dish. Top with the remaining 2 cups of cheese. Cook in the oven for 30 minutes until cheese is crusty and bubbly. Enjoy with some grilled chicken or ribs!!
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