1/2 lb macaroni
1 tbsp butter
1 egg, beaten
1 tsp salt
1 tsp dry mustard
1 tbsp hot water
3 cups grated sharp cheese
1 cup milk
1/2 cup seasoned croutons, crushed
Preheat oven to 350 degrees.
Butter a 2-quart casserole dish; set aside.
Add macaroni to boiling water according to the package directions. Boil until just tender; drain well.
Stir the butter and egg until into the hot macaroni. Mix the mustard and salt with the hot water; add to the macaroni.
Save out 1/2 cup of cheese to sprinkle on top of casserole. Stir the remaining cheese into the macaroni mixture; pour into the prepared casserole dish. Add the milk and sprinkle with the reserved cheese and crushed croutons.
Bake casserole at 350 degrees 45 minutes or until bubbly, set, and the top is crusty.
Yield: 8 servings
1 egg, beaten
1 tsp salt
1 tsp dry mustard
1 tbsp hot water
3 cups grated sharp cheese
1 cup milk
1/2 cup seasoned croutons, crushed
Preheat oven to 350 degrees.
Butter a 2-quart casserole dish; set aside.
Add macaroni to boiling water according to the package directions. Boil until just tender; drain well.
Stir the butter and egg until into the hot macaroni. Mix the mustard and salt with the hot water; add to the macaroni.
Save out 1/2 cup of cheese to sprinkle on top of casserole. Stir the remaining cheese into the macaroni mixture; pour into the prepared casserole dish. Add the milk and sprinkle with the reserved cheese and crushed croutons.
Bake casserole at 350 degrees 45 minutes or until bubbly, set, and the top is crusty.
Yield: 8 servings
clipart photo for reference
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