Monday, February 14, 2011
Baked Macaroni and Cheese
1 (16 ounce) box macaroni noodles
2 cups milk (or 1 cup half/half and 1 cup milk)
4 tablespoons butter, melted
1 tsp. brown mustard
4 cups shredded cheese (Sharp Cheddar, Colby, Monterey Jack), divided
salt and pepper to taste
Optional: Italian breadcrumbs or garlic croutons (crumbled)
Preheat oven to 350 degrees.
Gently boil the macaroni noodles in a large pot for only 6-7 minutes until firmly tender (al dente). Drain and pour into a 3-quart baking dish that has been liberally sprayed with cooking spray.
Lightly whisk the egg in a medium bowl. Add milk, melted butter (cooled), and 3 cups of shredded cheese; combine well. Pour the egg and cheese mixture over the noodles; add salt and pepper, and stir well making sure cheese is evenly distributed. Sprinkle remaining 1 cup of cheese over top.
Bake uncovered for 30-35 minutes.
Optional: Sprinkle 1/2 cup of seasoned breadcrumbs (or crumbled croutons) over top.