Cheesy Macaroni and Cheese
2 cups dry small elbow macaroni or shells
1/4 cup (1/2 stick) butter or margarine, cut into pieces
1 can (12 fluid ounces) evaporated milk
2 large eggs
1 teaspoon dry mustard
1/2 teaspoon ground white pepper
2 cups (8 ounces) shredded cheddar cheese
Preheat oven to 350 F.
Prepare pasta according to package directions. Return to saucepan. Add
butter; stir until melted.
Whisk together evaporated milk, eggs, mustard and pepper in medium
bowl. Add to pasta mixture; stir. Add cheddar cheese; stir. Cook
over low heat, stirring constantly, until cheese begins to melt. Pour
into 1 1/2-quart casserole dish.
Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or
until bubbly and top is lightly golden. Season with salt.
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