This is a family recipe, and an all time favorite of mine. Some people like to substitute cheddar cheese, but I don’t like it myself. For me it’s American cheese or no Mac & Cheese. The amount of cheese is an estimate, I just grate enough until I think it is cheesy enough. Blocks of American cheese is hard to find for me, so I’ve used sliced American cheese and have not had a problem. I hope you enjoy!
Ingredients: [‘elbow macaroni’, ‘salt’, ‘water’, ‘american cheese’, ‘salt’, ‘pepper’, ‘butter’, ‘egg’, ‘milk’, ‘butter’]
Quantity of Ingredients: [“2 1/2 cups elbow macaroni (to make a smaller batch adjust recipe to 1 cup macaroni)”,”1 teaspoon salt”,”6 cups water”,”5 cups American cheese, grated “,” salt, to taste “,” pepper, to taste “,” butter, 1-2 tablespoon “,”1 egg”,”1 1/4 cups milk, more milk may be necessary “,” butter or cooking spray, to coat casserole dish “]
Number of Servings: 4
Steps: [‘Bring water to boil in a sauce pan.’, ‘Add 1 teaspoon of salt & macaroni to pan and stir.’, ‘When water boils again, reduce heat and cook for 10 minutes, drain macaroni.’, ‘Butter or coat a 2-quart casserole dish with cooking spray.’, ‘Cover the casserole dish with a layer of macaroni.’, ‘Add a layer of grated American cheese.’, ‘Salt and pepper to lightly cover layer, add a small amount of butter.’, ‘Repeat layering procedure, end with a layer of cheese.’, ‘Beat one egg, add 1 1/4 cup milk and stir together. Pour egg/milk mixture over macaroni & cheese. If necessary, add enough milk to bring the milk level with 3/4-inch of top of macaroni & cheese.’, ‘Bake at 350 degrees for 30-40 minutes, uncovered.’]