Baked Macaroni & Cheese
While this is technically a side dish, this macaroni and cheese it filling enough to work as a meal too. I’m sure for anyone living away from home for the first time, be it college or whatever, mac ‘n’ cheese is a very common dietary staple. However, the type of macaroni I’m showing you is meant to help you to start cooking outside of the box. This version tastes a lot better, and is almost as easy to make. The adding of the cheese is only slightly more difficult than opening up a pouch of orange powder.
Fussiness Level: 1
Difficulty Level: 1
Ingredients
16 oz (450g) package macaroni
16 oz (450g) package cheddar cheese, shredded
3 eggs
¼ cup milk
2 tbsp butter
½ tbsp ground black pepper
Directions
1. Bring a large pot of water to a boil. Reduce heat to medium high, add the macaroni and cook for 10 to 15 minutes, drain.
2. In a bowl, beat together the eggs, milk and pepper. Line a casserole dish with aluminum foil (for easy clean up). Layer half of the macaroni in the dish and sprinkle half the cheese over top of it. Layer the rest of the macaroni and the cheese again. Spoon the egg mixture over the top evenly, and place the butter on last.
3. Cover the entire dish tightly with aluminum foil. This keeps the cheese from drying out so it comes out nice and gooey. Bake in a preheated 350 degree (175 degrees C) oven for about 15 to 20 minutes, until the cheese is entirely melted. Let cool for 10 minutes before serving.
Serves 6 to 8
Goes good with: Hamburgers, Hot dogs, Chicken fingers, or on it’s own.
Possible recipe changes: Add extra cheese, or try a different kind of cheese.