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1
Cook macaroni according to package directions but stop a minute or two short of fully cooked. Drain and rinse.
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2
Grease or butter an 8x12 or 13x9 baking pan. (A half batch can be made in a 9 inch square pan).
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3
Spread 1/3 of the macaroni in the pan. Top with 1/3 of the cheese slices. Salt and pepper to taste.
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4
Repeat twice, alternating the directions the slices run so as to fill all the gaps.
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5
Beat eggs into the milk.
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6
Pour into the casserole dish. You want this custard to come within about 1/2 inch of the top of the pan. The shape and size of the dish may require more or less -- just keep the proportion of 2 eggs per cup of milk.
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7
Bake at 350u00b0F for 60-90 minutes or until a knife inserted in the center comes out clean of custard (it might be a bit cheesy).
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8
Tip -- this is apt to overflow a little if you got the custard too far up to the top. Best to bake it on the upper rack with a baking sheet on the rack below to catch any drips.
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9
Variations -- Add things like leftover cooked chicken or turkey, leftover ham, cooked broccoli, VERY well-drained frozen spinach, peas, ?.
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10
You can also vary the cheese used. I've had it with cheddar, American, Swiss (extra good with ham and broccoli), and mozzarella.
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11
You can also try adding different herbs. IMO, nothing wakes up bland food like a dash of sherry or a pinch of celery seed. A bit of garlic, thyme, or Italian seasoning can be good depending on the cheese used.
