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Mac
and Cheese
Jan Ray
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- 8 oz. elbow macaroni
- 1 Tbs. cooking oil
- ½ stick butter
- 3 Tbs. flour
- ½ tsp. salt
- ½ tsp. black pepper
- 2 eggs well beaten
- 3 Tbs. sugar
- 2 ½ cups milk
- 3 cups shredded sharp cheddar cheese (divided)
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Preheat oven to 350 degrees. Boil macaroni in 2 quarts of water and cooking oil for approximately 8 minutes. Drain and set aside. Beat eggs and add to milk. Stir well. Set aside. In medium saucepan, melt butter over low heat. Mix together flour, sugar, salt and pepper and add slowly to melted butter, stirring constantly. Gradually stir in milk/egg mixture and cook over medium heat until mixture boils and begins to thicken, stirring constantly. Remove from heat and add 2 cups shredded cheese and the cooked macaroni. Mix lightly. Pour into 2-quart casserole dish sprayed with non-stick cooking spray. Top with remaining cheese. Bake 25 minutes or until lightly browned and bubbly. Serve warm.
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