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Macaroni and Cheese, Gourmet Style
box elbow macaroni
ounce) can Campbell’s cheddar cheese soup
ounce) can evaporated milk
1 or 2
tablespoons black pepper
American or cheddar cheese
as directed on package. Drain well. While still hot, in
boiler, put butter in first to melt through pasta. Add
Campbell’s cheese soup. Stir in evaporated milk. Eggs should
be beaten separately in a small bowl. Fold eggs into macaroni.
Sprinkle with black pepper. Grate cheese. Place a layer of
layer cheese in the bottom of baking dish, then layer with
pasta and sauce. Repeat until all of the mixture is used.
Garnish top of casserole with Italian-style breadcrumbs. Beak
in a moderate oven (400 degrees) until toasted on top, 15 to
30 minutes according to the size of baking dish.
The longer you bake, the tighter the macaroni.
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