Macaroni and Cheese

Mama taught me how to make mac and cheese when I first married dad.  She served it with meat loaf most of the time, and I always loved this dinner. 

Ingredients:
Cheddar Cheese -- I always use this in my mac and cheese
Monterey Jack -- if I use Jack, then I use 50% Cheddar, 50% Jack
2 Eggs
Milk
Butter -- about 1/4 stick cut into slices or chunks
Pepper

Directions:
Preheat oven to 350 Degrees

Cook macaroni as per directions on box.  Drain well in colander.
While macaroni is cooking, cut into medium size cubes or grate cheese of your choice -- set aside.
I cut the cheese in small cubes, but if you prefer to grate of course, grate away!  In a bowl (preferably the type you can easily pour from -- e.g., large measuring cup type) whisk together the two eggs, add milk (about a cup at this point).

Grease a 9 x 12 x 2 serving dish or if baking in a foil pan, spray the pan with Pam.  (Note:  I find that greasing a casserole dish with olive oil works very well.  Cleanup seems a little easier for some reason).  Assemble a layer of macaroni evenly on bottom of serving dish, sprinkle with a layer of cheese.  Repeat  layering until you get to top of serving dish -- much like you would assemble lasagna.  

Pour egg/milk mixture evenly over macaroni/cheese mixture.  Add additional milk until level of milk is approximately one inch below top of casserole.   If the macaroni is at very top of serving dish -- do NOT add milk that high -- it will cook over and be one really nasty mess!  Speaking from experience!

Cut cold butter into chunks -- enough to randomly cover top of macaroni casserole -- so whatever that might be -- approx 1/4 of a stick or less.  Don't put too much better -- the melted butter will come to the surface at the end of baking and looks nasty!

Cover casserole with foil.  Bake for 30 minutes with foil on.  Remove foil and bake approximately 15 minutes longer or until top noodles are crispy.  You should keep a close watch at this point.  If you want the top to look really crispy -- turn the broiler on for about 5 minutes or until you get the top where you want it. 

You may use all types of cheese -- I always use extra sharp cheddar and sometimes this is the only cheese I use.  Other choices are:  Gruyere, Fontina, and even smoked Gouda.