I've made this for years and the kids still request it... a perennial favorite. When I have left-over ham, I use that too for an especially yummy casserole! NOTE: I've changed the recipe by increasing all amounts to what I actually use to make this dish... not the amounts in the actual cookbook. Servings are an estimate b/c I always plan to have leftovers, which are excellent the next day for lunch!

Ingredients

8 serv.

uncooked macaroni↗16 ounces
16
grated extra-sharp cheddar cheese4 cups
4
eggs↗6 -8
6 -8
milk↗2 2⁄3 cups
2 2⁄3
salt↗1 teaspoon
1
pepper↗1⁄2 teaspoon
1⁄2
pepperidge farm herb stuffing mix (appx)1 cup
1
butter↗1 tablespoon
1
grated extra-sharp cheddar cheese1 cup
1

Step-by-step instructions

1
Cook macaroni according to pkg directions; drain.
2
Place half macaroni in 3-4 qt casserole or 9x13" pan; sprinkle w/ half grated cheddar.
3
Top with remaining macaroni; sprinkle w/ remaining cheese.
4
Mix remaining ingredients in small bowl til well blended; pour over macaroni and cheese.
5
Sprinkle w/ stuffing mix (or bread crumbs of your choice); dot w/ butter; sprinkle w/ remaining cheddar.
6
Bake at 350 degrees for 40-50 minutes.

Source: food.com

Original recipe ↗

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