Ingredients Jump to Instructions ↓

  1. 1 ten ounce package of elbow macaroni

  2. 1 quart of water

  3. 1 pound of medium sharp cheddar cheese , grated

  4. 3 eggs beaten

  5. 2 cups of milk

  6. 4 tablespoons of unsalted butter

  7. 1 tsp of salt

  8. 1/2 tsp of black pepper

  9. 1 tsp of dry mustard

  10. 1/4 tsp of cayenne pepper

  11. 6-8 grates of fresh nutmeg on microplane

Instructions Jump to Ingredients ↑

  1. preheat oven to 450 degrees Bring one quart of cold water to a boil and cook the macaroni to the al dente stage, you want them firm because you are baking it longer, stir it occasionally to keep from sticking.


  3. You will need the residual water in the pan, most of it will be absorbed at this point anyway.

  4. Add all the remaining ingredients and mix well.

  5. Place mixture in a buttered casserole and bake in the very hot oven for 35 to 40 minutes until the top is lightly browned.

  6. Allow to rest at least 10 minutes before attempting to eat, it will be very very hot.


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