Name: Mitchell’s Macaroni and Cheese
Yield: 8 servings
Ingredients: 1 lb box elbow macaroni; 1 lb mild cheddar cheese, grated; ½ cup margarine, melted; 6 eggs; 2 x 13 oz cans evaporated milk; salt and pepper to taste

8 servings Source yield

Ingredients

1 lb box elbow macaroni
1 lb mild cheddar cheese, grated
½ cup margarine, melted
6 eggs
2 x 13 oz cans evaporated milk
salt and pepper to taste

Make it step by step

Cook macaroni in boiling salted water according to package directions.
Drain well and dump into a big bowl.
Add grated cheese, reserving ½ cup to sprinkle on top.
Stir in cheese until melted.
Stir in margarine and eggs; stir well to distribute evenly.
Add milk.
Mixture will be fairly liquid.
Pour into 13x9" pan, sprinkle with reserved cheese on top.
Bake at 350°F, for 45 minutes, until set.

Nutrition and portions

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Recipe source

Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Contributor history and attribution

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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Original contributor and revision history