Macaroni and cheese

By Anonymous -
I know it's getting warm and thoughts are turning to veggies and fruits and gazpacho and all those fun things (mine are too). But I have a two year old, and she demands mac'roni and cheese. I'm getting a little tired of the stuff in the blue box, which is good in moderation, but not all the time.

Here's my family's take on mac and cheese. No real recipe, this is a "wing it" one.

One box elbow noodles, cooked al dente and drained. Put one layer of noodles on bottom of casserole dish. Cover with cheese. (I like shredded cheddar, colby, monterey jack, asiago or queso blanco...pretty much whatever we've got on hand.) Dot with a little bit of unsalted butter. Repeat until casserole is full, with cheese/butter on top.
Make a custard of one egg and some milk. Pour over casserole dish. The egg/milk mixture should come half-way up the pan.
Bake in oven at 350 until all bubbly and gooey, and egg is cooked. Usually 30-45 minutes.

Now, if you wanted to be healthy, you could add spring peas (frozen or fresh) and blanched asparagus to this. We always ate stewed tomatoes on top, but I don't eat it like that anymore.

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