Baked Macaroni and Cheese

Macaroni and Cheese is definitely one of my favorite "comfort foods". I had a craving yesterday for some good ole' homemade Mac n' Cheese to go with a pot of Baby Lima Beans and a pan of Southern Buttermilk Cornbread. YUM! It doesn't get much better than this!

1 1/2 cups elbow macaroni, cooked

2 cups grated sharp cheddar cheese ( approx. 1/2 lb.)

4 beaten eggs

1/2 stick margarine, melted

1 cup milk

Salt and pepper to taste

Cook macaroni according to package directions. (I use Whole Wheat macaroni, but any kind of pasta is fine.)

Grate cheddar cheese.

Add cheddar cheese to cooked macaroni.

Add all remaining ingredients and stir until well combined.

Pour into greased casserole dish.

Bake uncovered at 300 degrees for 30-40 minutes or until golden brown.

*Note: Prior to serving, I sprinkle additional cheddar cheese on top and place back into the oven just until cheese is melted.

Crock-pot Macaroni and Cheese

One of my friends and co-workers, Stacy, gave me this recipe.  What can be better than Macaroni and Cheese AND the crock-pot!  Two of my favorites!

1 (8 oz.) box elbow macaroni

2 1/2 cup shredded sharp cheddar cheese

1 stick butter, cut into small pats

2 eggs

1 can evaporated milk

1 1/2 cup milk

Cook macaroni and drain.

Pour drained macaroni into crock-pot. Add 2 cups shredded cheddar cheese and butter; stirring after each addition.

Add milk, beaten eggs and canned milk.

Pour remaining 1/2 cup cheese over top.

Cover and cook on Low for 2 1/2 to 3 hours.