Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Yield: 20 Servings
I will never get tired of recommending this recipe to my friends! My Grandma used to cook this all the time! I am so grateful to her for giving me this recipe because now, I get to share it with you as well! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Feel free to add more ingredients if you prefer. I am sure that you can do a lot to make this recipe even better! Have a wonderful day, friends. Enjoy!
Ingredients:
1 lb elbow macaroni
4 lbs Cheddar cheese, sliced
1 ½ c milk
5 Eggs, or more to taste
1 tbsp yellow mustard
ground black pepper to taste
Directions:
Prepare the oven and preheat to 150 degrees C or 300 degrees F.
Place a large pot with salted water on the stove and turn the heat to high. Allow the water to boil.
Add the elbow macaroni and cook for about 8 minutes or until al dente. Drain and rinse with cold water to stop the cooking process.
Arrange some macaroni on the bottom of a 5-quart baking dish.
Sprinkle a generous amount of Cheddar cheese on top.
Repeat the process until all the macaroni and cheese are arranged in layers.
In a mixing bowl, add the eggs, mustard, and milk. Beat until well mixed.
Pour the mixture over the macaroni mixture and spread it evenly.
Place it inside the preheated oven and bake for about 25 minutes or until the cheese has melted completely and turned brown.
Sprinkle black pepper on top.
Allow it to cool for a few minutes at room temperature.
Serve and enjoy!
Nutrition Facts:
Calories: 477.8 | Protein: 27.8g 56% | Carbohydrates: 19.1g 6% | Dietary Fiber: 0.8g 3% | Sugars: 2g | Fat: 32.1g 49% | Saturated Fat: 19.8g 99% | Cholesterol: 143.3mg 48% | Vitamin A Iu: 1006IU 20% | Niacin Equivalents: 7.3mg 56% | Vitamin B6: 0.1mg 8% | Vitamin C: 0.1mg | Folate: 77mcg 19% | Calcium: 688.1mg 69% | Iron: 1.6mg 9% | Magnesium: 41.4mg 15% | Potassium: 185.5mg 5% | Sodium: 599mg 24% | Thiamin: 0.3mg 27% | Calories From Fat: 288.6