Classic Baked Macaroni and Cheese

• Vegetarian

• Refrigerated

  • 4 Eggs

• Pasta & Grains

  • 1 lb Macaroni noodles, cooked

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 pinch Pepper
  • 1 pinch Salt

• Dairy

  • 8 tbsp Butter
  • 2 cups Cheddar cheese, mild
  • 2 cups Colby jack cheese
  • 2 cups Milk

Found on latinmeetslagniappe.com

Description

Ingredients

• 1 lb of cooked macaroni noodles, drained
• 2 cups of shredded colby-jack cheese
• 2 cups of shredded mild cheddar cheese
• 2 Tbs all purpose flour
• 2 cups of milk
• 4 eggs
• 8 tablespoons (1 stick) of butter
• pinch of salt, more to taste
• pinch of pepper

Directions

• Preheat oven to 375 degrees.
• Spread half of the cooked macaroni along the bottom of a larger, rectangular baking dish (I used 9X13)
• In a medium bowl, combine all of the shredded cheese together.
• Sprinkle approximately half of the cheese on top of the macaroni in the baking dish.
• Layer the rest of the macaroni noodles on top of the cheese.
• In a large bowl, whisk the eggs and then combine the eggs with the flour, milk, the salt, and the pepper. Make sure that the flour is fully mixed into the milk/egg mixture, so that there are no lumps.
• Pour the egg-flour mixture on top of the noodles.
• Layer the remaining cheese on top of the noodles and egg-flour mixture.
• Divide up the butter into small pieces, and dot the top with the butter pieces.
• Cover pan with foil and bake 35 minutes covered. Remove foil and bake an additional 40 minutes uncovered or until top is bubbling and browned.
• Serve warm.