- Level: Easy
- Total: 1 hr 10 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 45 min
- Yield: 4 to 6 servings
Ingredients
1 tablespoon unsalted butter
Coarse salt and freshly ground black pepper
2 cups elbow macaroni
8 ounces grated extra-sharp Cheddar (about 2 cups)
2 cups milk
2 large eggs, lightly beaten
Directions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch ovenproof casserole dish.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until tender (a little more than al dente), about 12 minutes. Drain well in a colander.
- In a large bowl, combine the macaroni, cheese, milk and eggs. Add some salt and pepper. Transfer to the prepared dish.
- Bake until golden brown and bubbly, about 30 minutes. Transfer to a rack to cool slightly before serving.
