Baked Macaroni And Cheese
|Salt||1 1⁄2 Teaspoon|
|Water||4 Cup (64 tbs)|
|Uncooked elbow macaroni||1 1⁄2 Cup (24 tbs)|
|Shredded sharp natural cheddar cheese||2 Cup (32 tbs)|
|Shredded process cheddar cheese||2 Cup (32 tbs), Processed|
|Eggs||2 , beaten|
|Milk||2 Cup (32 tbs) (Whole Or Skim)|
|Finely chopped onion||1 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Cornflake crumbs||1⁄4 Cup (4 tbs)|
Add 1 teaspoon salt to water; bring to boil.
Add macaroni; cook uncovered, stirring occasionally, until almost tender, about 6 minutes; drain.
Preheat oven to 350°F.
Grease 1 1/2quart casserole.
Cover bottom of casserole with half the macaroni.
Combine cheeses; sprinkle half of mixture over macaroni in casserole.
Combine eggs with milk, onion, 1/2 teaspoon salt, and pepper.
Pour over macaroni and cheese.
Sprinkle top with cornflake crumbs.
Set casserole in pan of hot water.
Bake 45 minutes to 1 hour, until browned and almost set in center.
Let cool 10 minutes