Sunday, September 9, 2012

Charleston Macaroni Pie

By Alesya Flynn


4 cups water
1 cup elbow macaroni
1 teaspoon salt
1/4 cup margarine
2 eggs
1 teaspoon dry mustard
1 1/4 cups milk
8 ounces med sharp cheddar cheese, cubed
1/2 teaspoon pepper


Bring water and salt to boil, add macaroni and boil for 15 minutes, stirring occasionally. Drain. Add margarine to hot macaroni. In small bowl, beat eggs, dry mustard and milk with whisk and add to macaroni. Stir and add cheese which has been cut into small cubes. Pour into buttered 2 quart casserole dish. Sprinkle pepper on top. Bake uncovered at 350 degrees for 35 minutes or until lightly browned around edges but still soft in the center. Serves 6.

**Recipe was doubled for recipe club meeting**

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