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Categories:Viewed: 57 - Published at: 2 years ago
Ingredients
- 1 lb. elbow macaroni
- 1 (12 oz.) can light evaporated skimmed milk
- 4 egg whites
- 16 oz. light Cheddar cheese, grated
- 16 oz. Velveeta light cheese, sliced
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 stick margarine
Method
- Cook macaroni per package directions.
- Stir together eggs, evaporated milk, salt and pepper; set aside.
- Grate Cheddar cheese.
- Cut up Velveeta in small blocks or slices.
- In large dish or several small casserole dishes (loaf pans), layer macaroni and cheese
- 2 or 3 times.
- Pour milk-egg mixture over Mac-N-Cheese. If more than 1 casserole dish is used, pour equal amount of milk-egg mixture over each dish of Mac-N-Cheese.
- Bake at 350° to 375° for 45 minutes to 1 1/2 hours.
