Macaroni and Cheese Thursday, November 9, 2006


8 ounces elbow macaroni
1 cup shredded cheddar cheese
1 cup shredded Velveeta cheese
1 tsp salt
1/8 tsp cayenne pepper
½ cup milk
1 egg
1 TBSP butter
½ cup bread crumbs


Boil macaroni in salted water, following package directions. Drain. Cover bottom of a 2-quart baking dish with half of macaroni, a layer half of cheeses, salt and pepper. Repeat, ending with a cheese layer. Whisk milk and egg together, pour over the top. Melt butter and toss with bread crumbs. Sprinkle over top of casserole. Bake in a 350 deg oven for 25 to 35 minutes, or until browned and bubbly.

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