Christopher came hom from school with this recipe last year. This is different than the mac and cheese I am used to making. I would say it it is less creamy and more custardy and still very cheesy and wonderfully flavorful due to the ingredients that are not in my traditional version (to be posted at a later date) and what I do like about this one is that it can be made quite quickly or prepared at an earlier time and reheated when needed.
1 lb elbow macaroni
2 Tbs butter
2 1/2 – 3 cups of sharp cheddar cheese
6 oz milk (I used skim with great results)
3 large eggs
2 Tbs Dijon mustard
1/4 tsp cayenne pepper
Preheat oven to 350 degrees
Butter an 8x8x2 (or similar) baking dish
Cook macaroni in a pot of salted water until just tender, drain, return to pot and add butter, toss and then add all but 1/2 cup of cheese.
In a separate bowl beat eggs, milk, mustard and cayenne pepper to blend well. Pour egg mixture in to macaroni. Transfer to prepared dish and sprinkle remaining cheese on top.
Bake 1 hour
Makes 6 servings