1 pound elbow or ready cut macaroni
1 pound sharp yellow cheddar cheese, cubed
1 can evaporated milk
1 cup fresh milk
salt and freshly-ground black pepper
Preheat oven to 350 degrees. Lightly butter a large (3 quart) baking dish—preferably a
at least 9 x 13 inches.
Cook macaroni according to package directions in salted water. Drain and rinse to cool.
Layer cooled macaroni with cubed cheese in prepared baking dish. (Granny added little
bits of butter in each layer—a tasty but fattening, and ultimately unnecessary, addition.) Be sure
the cheese is evenly distributed before continuing.
In a medium bowl, beat eggs well. Add both milks and season with just a bit of salt and
pepper—the salt is optional, but the pepper is really important. Pour egg and milk mixture over
the layered ingredients in baking dish. Use the back of a spoon to push macaroni into liquid.
Place in preheated oven and bake at least 45 minutes before checking. Use a fork to poke
the center of the casserole to determine if liquid remains. If there is liquid in the center, continue
to bake until completely set—depending on the oven, this could take 60 minutes.
Remove from oven and let cool 5 minutes before serving. Refrigerate leftovers.