Baked Macaroni & Cheese
Uncle Larry Roussel WGNO News

5:00 a.m. CDT, July 29, 2011
Ingredients

1 pound of number 4 spaghetti

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1 eight ounce bag of shredded cheddar cheese

1 stick of butter

1 level tablespoon table salt

1 level tablespoon black pepper

4 eggs

1 can of evaporated milk

sliced cheese (cheddar, pepper jack, American or your favorite sliced cheese – your choice)

one 11 ¾ x 9 ¼ x 2 ½ aluminum baking/roasting pan or you favorite baking pan (provided it is about the same dimensions as the aluminum pan.)

1 wire rack recommended to support pan

 

NOTE: Preheat oven to 350 degrees Fahrenheit.

Directions
  1. Boil the spaghetti according to package instructions and cook to “Al Dente” or slightly under cooked.
  2. Thoroughly drain water from the spaghetti, then, return the hot spaghetti to the same pot used for boiling. Add the shredded cheddar cheese, the butter and the salt and pepper to the pasta. Continue to stir to blend the ingredients and to melt the butter and cheese.
  3. Add the evaporated milk and the eggs and continue stirring to incorporate these ingredients into your mixture.
  4. Now pour your macaroni mixture into your baking pan. NOTE: It is a good idea to use a wire rack to support the bottom of the aluminum baking pan.
  5. Bake the macaroni for 25 to 30 minutes, then, remove from oven and place slices of cheese on top of the baked macaroni. Use your favorite sliced cheese or do as I do. Use equal slices of cheddar and pepper jack cheese. Cut each slice into 4 squares and place a square of cheddar, then a slice of pepper jack. This gives the top a checker board appearance. Return your macaroni and cheese and bake for an additional 10 minutes.