April 1, 2008

Macaroni & Cheese

Macaroni & Cheese © 2008This recipe from Beyond Macaroni and Cheese, by Mary Beth Lagerborg, comes from my very first cook book that I purchased after I had my first child and realized that I needed to learn how to cook.

  • 1 lb. macaroni (I like to use Barilla Plus Multigrain Pasta) 
  • 2 eggs, beaten
  • 2 tsp. salt
  • 2 teaspoons dry mustard
  • 2 tablespoon hot water
  • 7 oz. package sharp cheese, grated
  • 14 oz. can diced tomatoes, drained thoroughly
  • 1 cup, roughly chopped spinach
  • 1/2 cup milk
  • 6 oz. package seasoned croutons, crushed
  • 1/2 cup pepper jack cheese, grated

Preheat oven to 350*.

  1. Cook macaroni according to package directions.
  2. While the pasta is cooking roughly chop the spinach and drain the tomatoes thoroughly.
  3. In a small bowl, combine mustard, salt, water and eggs, then mix until combined. Set aside.
  4. Pour the egg mixture into cooked and drained macaroni.
  5. Add the sharp cheddar cheese, then mix in spinach and tomatoes.
  6. Pour into a buttered 2-quart casserole dish; add milk, sprinkle with croutons and pepper jack cheese.
  7. Bake for about 45 minutes, or until the custard is set and the top crusty. Serves 8.


The Barber Bunch said...



Guinhyvar said...

We REALLY liked this one! It will definitely be on the menu again.

I considered adding some diced Roma tomatos for a tasty addition but have yet to do so. When I do, I'll let you know how it worked out.

Also, I doubled this recipe (I have a large family) except for the milk; I did a cup and a half instead. It turned out delicious!