|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||64%|
|Saturated Fat 27g||135%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The eggs give this rich macaroni and cheese casserole a fluffy, custard-like consistency. It's a popular version of everyone's favorite dish.
Feel free to add your own touch to the dish. Jalapeno peppers or bacon are excellent options. A combination of cheeses can be used as well. Make it with cheddar and Monterey Jack cheese, or use grated Parmesan cheese for the topping instead of the 1/2 cup of cheddar.
Preheat the oven to 350 F.
Cook macaroni according to package directions in boiling salted water; drain and set aside.
Combine milk, 3 tablespoons melted butter, the flour, salt, pepper, and eggs in a mixing bowl; whisk until smooth and well-blended.
Layer half of cooked macaroni in bottom of a shallow, buttered 2-quart baking dish; sprinkle with 2 cups cheese and top with remaining macaroni.
Pour milk and egg mixture over macaroni.
Toss the breadcrumbs with remaining 2 tablespoons of melted butter; sprinkle the breadcrumbs over the top of macaroni and cheese mixture.
Bake macaroni and cheese for about 45 minutes; sprinkle with the remaining 1/2 cup of cheese and continue baking for about 5 minutes longer, or until it is set.
Use the food processor to turn day-old bread into fine breadcrumbs. Transfer the breadcrumbs to freezer bags and freeze. You'll have fresh breadcrumbs for casseroles, meatloaf, meatballs, and other dishes whenever you need them.