top of page

Macaroni and Cheese

(by Sandra Bilu)


2 lb. elbow macaroni 2 eggs, beaten

1 T. Adobo Seasoning 1 T. black pepper

1 lb. sharp cheddar cheese 1 lb. extra sharp cheddar cheese 1/4 lb. unsalted butter, melted 1 qt. 1% or 2% milk paprika

Preheat oven to 350 F.

Bring a large pot of water to boil, and cook macaroni about 5 minutes.

Drain noodles and place in an ovenproof casserole, approximately 9 x 13 x 3 inches.

Mix in beaten eggs, Adobo seasoning, black pepper, cheese, and butter,

distributing well.

Pour in milk until it reaches about 1⁄2 inch below top of the noodle mixture.

(Do not cover the noodles with the milk.)

Sprinkle with paprika.

Cover with aluminum foil and bake for 45 minutes.

Remove foil and broil for 5 minutes to brown the top.


(Read Uniting the World With Mac and Cheese, the story that accompanies this recipe.)

Recent Posts

See All

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

(by Natalie Hirt) (In English, it means an egg omelet, but almost always turned into scrambled eggs for my harried mother.) 5 eggs 2 T. milk olive oil 1 jalapeno, diced (seeds or no seeds, your prefe

bottom of page