This is an easy way to make creamy, homemade macaroni and cheese with real cheddar cheese. It also keeps very well as a leftover.
1 lb elbow macaroni noodles, cooked and drained
1-1/2 to 2 lb grated cheddar cheese
4 large eggs
2-1/2 cups milk
1 tsp salt
1/2 tsp paprika
1/4 tsp mustard powder
1/4 tsp cayenne pepper
Preheat oven to 350 degrees.
Butter a 9-inch x 13-inch baking dish.
Layer one-third of the macaroni in the bottom of the dish. Sprinkle one-third of
cheese over noodles. Make two more noodle/cheese layers.
Beat eggs well; add milk, salt, and spices, and mix thoroughly. Pour egg mixture
evenly over layered noodles and cheese.
Bake 45 minutes or until cheese is melted
and slightly crisp.