Shredded Cheese- 1 cup. Cheddar Cheese is the standard. Howeveras mentioned above, Gruyère cheese is a fabulous cheese that will amaze you in this recipe. You could also blend in any great tasting Italian cheese in this recipe as well.
Butter- 2 tablespoons melted.
Milk- ½ cup. Whole milk will give you a creamier macaroni and cheese than skim or other milks.
Egg- 1 lightly beaten.
Seasonings to taste- saltpepper, etc.
Additional cheese for topping if desired.
Instructions
Start by preheating you oven to 350 and prepping a 1 quart baking dish for nonstick.
In a large mixing bowl, stir together your cooked and cooled elbow macaroni and the cheese. Set this bowl aside.
Next, in another bowl, whisk together the melted butter and the milk. Then you can whisk in the egg.
Pour half of the contents from the second bowl over the elbow macaroni and cheese in the first bowl. Stir this gently and then stir in the remaining content from the second bowl. Add any desired seasonings here as well.
Transfer the ingredients to your prepared baking dish. Top with any additional cheese if desired. Bake or 25-30 minutes or until your macaroni and cheese begins to brown around the edges and bubble towards the center.
Allow this to cool before serving.
originally posted:
March 15, 2019
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!