I love this Mac and Cheese recipe, my mom used to make it for us as kids and I just recently decided I wanted to try it as an adult. This recipe comes from my grandmothers' mom and is a whole different type of mac and cheese then the saucy ones we see so often. The top noodles are crusty, the bottom noodles are soft, and they are all surrounded by pops of sharp cheddar cheese and nestled into a custard-y filling. Very delicious! This would make an excellent side dish or a main dish served with a salad. I served ours with my favorite Winter Salad.
4 cups hot drained boiled macaroni (8-12 oz uncooked)
Dots of butter (2 Tablespoons)
2 cups cut-up sharp cheese (1/2 inch cubes)
2 eggs, beaten
3 cups whole milk
1 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 350 degrees.
Layer macaroni, butter, and cheese in a casserole dish coated with cooking spray. Combine beaten eggs, milk, salt, and pepper and pour over the macaroni mixture.
Sprinkle the top with paprika. Bake until golden brown on top, 40-50 minutes.