Recipe: Creamette's Southern-Style Baked Macaroni and Cheese (1980's)

SOUTHERN-STYLE BAKED MACARONI AND CHEESE

1 (7 ounce) package (or 2 cups) uncooked Creamettes Elbow Macaroni
8 ounces (2 cups) shredded sharp Cheddar or Swiss cheese, divided use
1 3/4 cups milk
3 eggs
1 teaspoon salt
1 teaspoon dry mustard

Preheat oven to 350 degrees F.

Cook macaroni as package directs; drain. To hot macaroni, in same saucepan, add remaining ingredients except 1/2 cup cheese; mix well. Cook and stir over medium heat 3 to 5 minutes until cheese melts. Turn into greased 1 1/2-quart shallow baking dish or 9xS-inch loaf pan. Top with remaining cheese.

Bake 20 to 25 minutes or until bubbly. If loaf pan is used, bake 30 to 35 minutes. Refrigerate leftovers.

VARIATIONS:
Add any of the following to macaroni before baking:
1 (7 ounce) can tuna or salmon, drained and flaked
OR 1 1/2 cups cubed cooked chicken or turkey
OR 1 1/2 cups cubed cooked ham or luncheon meat
OR 1/2 pound frankfurters, sliced diagonally into fourths
OR 1/2 pound sliced smoked sausage
OR 1 (10 ounce) package frozen chopped broccoli or spinach, thawed and well drained
OR 2 tablespoons each chopped onion and pimiento. Top with cornflake crumbs.

Makes 6 to 8 servings
Source: Recipe booklet: Tried and True Money-Saving Meals - A New Idea Book from Creamettes and Borden, 1981