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macaroni elbow macaroni salt water eggs milk sugar vinegar baking powder mustard cornstarch butter packages cheese
Viewed: 44 - Published at: 6 years agoIngredients
- 1 (16 ounce) box macaroni elbow macaroni
- 2 teaspoons salt
- 2 quarts water
- 4 eggs
- 3 1/2 cups milk
- 1 tablespoon sugar
- 1/4 teaspoon vinegar
- 1/4 teaspoon baking powder
- 1 teaspoon dry mustard
- 2 teaspoons cornstarch
- 4 tablespoons butter, melted
- 2 (12 ounce) packages cheese, shredded
- 1 (8 ounce) package cheese, shredded
Method
- Cook macaroni noodles in salted water until just before being tender. (Noodles will continue to bake in dish.).
- While noodles are cooking, beat eggs in a large bowl.
- Add milk to eggs and stir in all other ingredients except the 8 ounces of cheese.
- Combine drained noodles with egg mixture.
- Pour into buttered 9 x 13 inch baking dish.
- Begin baking at 450 degrees for 15 minutes. Then reduce heat to 375 degrees and bake 15 more minutes until becomes bubbly and slight brown at edges. Sprinkle 8 ounces of cheese on top and bake for last 5 minutes. Do not over bake. Remove from oven and let sit for 5 minutes.
