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MRS. MCNABB'S MACARONI AND CHEESE




Source of Recipe


Philly.com


Recipe Introduction


Donovan McNabb's (Philadelphia Eagles) Mum


List of Ingredients




2 pounds elbow macaroni

1 block Swiss cheese (8 to 12 ounces)

1 block cheddar cheese (8 to 12 ounces)

2 bags shredded cheese (either taco- or pizza-style)

2 cups milk

4 eggs

1 stick butter, cut into pats

1 deep-sided, 9-by-13-inch aluminum casserole pan

Recipe



Boil the macaroni for 5 to 10 minutes. Remove from the stove when al dente, then allow the pasta to sit in the warm water for another 10 minutes. It will continue to cook and soften.

Drain pasta. Place a layer of pasta on the bottom of the aluminum pan and sprinkle with salt and pepper.

Put about half the chunks of cheddar and Swiss cheese on the macaroni, then add a bag of shredded cheese. Repeat the layering process with more pasta, the rest of the chunk cheese and the second bag of shredded cheese. The pan will be about three-quarters full.

In a bowl, whisk two eggs, then add a cup of milk. Pour this mixture over the macaroni and cheese. The liquid should be visible but not overflowing.

Mix the remaining two eggs and another cup of milk. Add this slowly to the casserole, stopping when the liquid is visible above the pasta layers.

Cut the sticks of butter into tablespoon-sized pats and space apart on top of the casserole.

Bake in a 400-degree oven for approximately 20 minutes, or until butter and egg are golden brown. If it still looks milky or there is liquid on top, bake for a few more minutes. Serves 6 to 8.