MACARONI AND CHEESE

1 lb. elbow macaroni
12 ozs. sharp cheddar cheese, shredded
3 cups milk
1 egg

Cook the macaroni in boiling water, just until it still has a little resistance when you bite it. Drain well, no need to rinse.

Shred the cheese or buy it shredded.

Put the milk in a blender and add the egg, blend well, if you don't have a blender, beat with an egg beater.

Spray a 9x13-inch dish with Pam. Pour in the milk/egg mixture, add the cheese and mix. Add the drained macaroni and mix well.

Bake at 350 for about 45 minutes or until the top browns a little.

This recipe makes a large dish, if you want to make a smaller amount, use half of all the ingredients but the egg and use a smaller dish. You can also make the large dish, bake it and freeze the leftovers in ziplock bags.