Description
This is my grandmother’s macaroni and cheese. It is best when cooked in a clay baking dish at 425 degrees F (220 degrees C) for 1 hour.
Ingredients
- 1 cup elbow macaroni
- 1 ½ cups shredded Cheddar cheese
- ⅔ cup milk
- 1 egg, beaten
- 1 tablespoon prepared mustard (Optional)
- 1 dash hot pepper sauce (such as Tabasco®)
- salt and ground black pepper to taste
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water
- stirring occasionally
- until cooked through but firm to the bite
- 8 minutes; drain.
- Stir macaroni
- Cheddar cheese
- milk
- egg
- mustard
- hot pepper sauce
- salt
- and pepper together in a bowl; pour into a baking dish.
- Bake in the preheated oven until brown and thickened
- about 45 minutes.
Prep Time: 5 mins
Cook Time: 55 mins
Total Time: 1 hr
Servings: 4