There are 2 types of mac & cheese. There is one with a roux base, and there is one with an egg custard base. This is the recipe with the eggs. IT IS SO GOOD and EASY!
Ingredients:
A little more than 1/2 of a 1 lb. box of elbow macaroni, cooked and drained
8 eggs
4 1/2 cups of whole milk
LOTS of shredded sharp cheddar; it is hard to give an exact amount. In total, I think i use about 3 1/2 cups. But you use as much as you'd like! :)
Salt & pepper, to taste
4 Tbsp. butter, divided
Preheat your oven to 350 degrees.
Spray a 9 x 13 inch casserole dish with some nonstick cooking spray.
Boil the pasta in salted water. Drain and put in the casserole dish.
Add 2 Tbsp. of the butter and some salt to your hot pasta. Mix well.
Add a couple of handfuls of cheese to the pasta and mix again.
In a large bowl, whisk together the eggs. Add a good pinch of salt and pepper to your eggs. Pour in the milk and whisk again.
Pour the egg and milk mixture over your macaroni. It will look very soupy, but I promise it will turn out perfectly!
Add another couple of handfuls (or however much you want) of cheese to the top.
Cut the other 2 Tbsp. of butter into small cubes and scatter them on top of the cheese.
Bake in your preheated oven for about an hour. Depending on your oven, it may take more or less time. Just keep checking on it.
When it is finished, the top with be a beautiful golden brown color. Let it cool for about 10-15 minutes before serving.
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