6
|
ounces dried elbow macaroni |
1 |
cup shredded white cheddar cheese or cheddar cheese (4 ounces) |
1/4 |
cup grated Parmesan cheese |
| |
Shredded white cheddar cheese or cheddar cheese |
| 1. |
Preheat oven to 350°F. Cook pasta according to package directions. Drain and set aside. |
| 2. |
Meanwhile, line an 8x8x2-inch baking pan with foil, allowing foil to extend over edges of pan. Lightly coat foil with nonstick cooking spray. Transfer cooked macaroni to prepared pan. |
| 3. |
In a medium bowl whisk together eggs, milk, 1 cup cheddar, Parmesan cheese, and salt. Pour over pasta in pan; toss to coat. Spread mixture evenly, pressing it firmly with the back of a large spoon. |
| 4. |
Bake, uncovered, for 30 to 35 minutes or until set. Cool in pan on a wire rack for 5 minutes. Use foil to lift mixture from pan. Cut mixture into 2-inch squares. |
| 5. |
Top each square with additional white cheddar and parsley. Makes 16 servings. |
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