Recipe(tried): Macaroni and Cheese

Hi Anne,
I have been making this mac and cheese for over fifty years. My family requests it for get togethers and now the grand kids request it when they come to visit. It gets brown and crispy on the top and really stays together when cut. I hope you will like it as much as we do. Let me know if you make it.

MACARONI AND CHEESE

1 lb. elbow macaroni, uncooked
12 ozs. extra 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 baking dish with Pam. Pour in the milk/egg mixture, add the cheese and mix. Add the drained macaroni and mix well.

Bake at 350 degrees F 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