- 4 boxes macaroni and cheese dinner
- 3 eggs
- 1/2 cup evaporate milk
- 3 pound block Velveeta cheese
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons margarine
In a 5 quart Dutch oven, cook macaroni noodles as directed on the box. Drain. Pour into a large bowl. In a separate bowl, open the packages of the macaroni and cheese and pour into the bowl. Beat eggs, milk, salt, pepper, and margarine into the mixture. Pour noodles into a casserole dish. Pour custard over noodles. Bake for thirty minutes in a 350 degree oven. Cut blocks of Velveeta cheese out and place over the top of the casserole. Bake for five more minutes.
- Yields: 8 servings
- Preparation time: 1 hour
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