My Mom's Baked Mac & Cheese
- 12 ounces whole wheat pasta (I use the spiral shape)
- 1 12 cups shredded cheddar cheese, plus extra for topping (or whatever kind you want)
- 6 eggs
- 3 cups skim milk (or whole, soy, whatever)
- 34 teaspoon salt
- 12 teaspoon paprika, plus extra for topping
- pepper
- dry mustard (optional)
- 12 cup crushed Chex cereal (or other breakfast cereal)
- 14 tablespoon butter
- Preheat the oven to 400 degrees.
- Cook the pasta.
- While the pasta is cooking, grate the cheese (if it's not already grated) and set aside.
- Beat the eggs in a separate bowl.
- Add the milk, salt, paprika, pepper, and dry mustard (if using) to the beaten eggs.
- By now the pasta should be done.
- In an ovenproof dish, layer the pasta with the grated cheese.
- Do however many layers you have room for.
- Finish with cheese on top.
- Pour the egg/milk/etc.
- mixture over the pasta/cheese layers.
- For the topping, sprinkle the crushed cereal on top, along with some more grated cheese.
- Dot with the butter, and sprinkle with paprika.
- Bake for 40-45 minutes, or until the custard is set (i.e., not liquid).
- Baking time can vary widely depending on how deep your pan is -- with a shallow pan, you might want to check it after 20 minutes or so.
- To improvise the quantity you want, just layer however much pasta and cheese will fit into your pan.
- Then pour however much liquid it takes to almost cover it (you don't want it quite covered), using a ratio of 2 eggs for every cup of milk.
- Finish with the topping.
whole wheat pasta, cheddar cheese, eggs, milk, salt, paprika, pepper, cereal, butter
Taken from www.food.com/recipe/my-moms-baked-mac-cheese-326828 (may not work)