1 lb Macaroni
1/4 stick of butter
2 lb Extra Sharp cheddar cheese – grated(2 bricks)
2 tsp. sugar
1 tsp. salt
3 can evaporated milk (Soup Size)
1 cup of milk
2 large eggs, beaten
Boil the Macaroni with the one teaspoon of salt to an al dente. Drain, and pour into a decent size baking dish and let the butter melt into the macaroni. Pour in evaporated milk until it reaches the level of the macaroni. Add in sugar and the beaten eggs and incorporate. Add in the grated cheese and stir the macaroni until the cheese is incorporated throughout. Bake at 350 until the cheese melts and top is light brown about 30 mins.
I tried a brick of white cheddar and a brick of yellow cheddar and it came out great as well.
Submitted By
Eddie Beyer
