Like macaroni cheese, only with eggs and baked, so that it sets and can be cut into portions.
Made one this last weekend - first for ages - for a buffet, all the family descending for Fathers’ Day.
Most of it disappeared PDQ - v popular with the Gdcs, too.
If you use ready grated cheese, or grate it in advance, it can be put together very quickly on the day.
In case anyone would like to know,
1 lb/400g elbow macaroni
Ditto grated mature Cheddar
1 pint milk, 3 eggs.
Oven set to 200/180C. Cook the macaroni as usual,
drain well and mix while still hot with the cheese. Beat eggs with the milk, S&P to taste, a little English mustard is good, too. Mix all together, transfer to a large, shallow-ish greased baking dish, bake for 45/50 ish minutes. It sets firm once cooled to room temp.
I cover the dish with foil, so that the top doesn’t get too brown.
