Macaroni and Cheese
Save time and money by buying packaged croutons, often found in the produce section of the supermarket, and then processing them in a blender or food processor for quick and tasty bread crumbs.
8 oz elbow macaroni
1 Tbsp butter
1 egg, beaten
3 cup Cheddar cheese
1 salt and pepper
1 1/2 cup milk
1/4 cup day-old bread crumbs
Preheat oven to 350°F. Cook the macaroni using package directions; drain well and return to pan. Add butter; toss gently with a fork until butter melts. Cool slightly.
Add egg and 2-1/2 cups Cheddar to pasta; stir gently until well mixed. Salt and pepper to taste.
Pour into greased, shallow 2-1/2-quart baking dish. Pour enough milk to cover macaroni in baking dish. Bake for 20 minutes.
Sprinkle bread crumbs and remaining Cheddar on top. Bake for 10 minutes longer or until set and golden brown.
When draining the macaroni, try warming the colander, a cold colander can cause pasta to stick together. Cook macaroni just until firm. Overcooking will make it soggy and will also decrease the nutrient content.