Macaroni Pie

Ainekset

16 ounces elbow macaroni

16 ounces Cheddar cheese, grated (about 4 cups)

2 cups milk, evaporated milk, or half & half

3 eggs

salt and pepper to taste

Ohjeet

Grease a 2 quart baking dish.

Preheat the oven to 350 degrees F.

Bring a large pot of water to a rolling boil. Add a pinch of salt to the water and pour in the macaroni shells. Cook the macaroni according to the manufacturer's instructions, for about 10 minutes, or until soft. (The macaroni will continue to cook in the oven.) You can use either the large or small elbow macaroni, I prefer the large but the choice is yours.

Drain the macaroni shells well in a colander, and then pour it into a large bowl. Add the grated cheddar cheese to the pasta and stir to combine the two thoroughly.

Break the eggs into a medium sized bowl and whisk them lightly. Add the milk to the eggs and whisk them together. Pour the milk and egg mixture over the macaroni, add salt and pepper to taste and stir to combine all of the ingredients well.

Pour the macaroni mixture into the greased baking dish and bake it in a preheated oven for about an hour, or until a knife inserted into the middle comes out clean. Allow the pie to rest for 15 minutes. Cut into squares and serve.

Note: If the top begins to brown too quickly, add a piece of foil over the top of the baking dish.