Halloween Baked Macaroni

I have to thank my mother-in-law, Rocky, for passing down this insanely easy recipe. It’s a crowd pleaser and two people have requested that I bring it to their Halloween gatherings tonight. The long slithery noodles do look a little creepy. Enjoy this recipe and DM me with your version of this dish at @y_delicacies.

Halloween Baked Macaroni

Servings: 8

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4 quarts of water

2 tablespoons plus 1 teaspoons salt

12-ounce package long macaroni

¼ cup butter, thinly sliced plus extra for buttering dish

16 slices American cheese (about 12 ounces)

4 large eggs

12-ounce can evaporated milk

1. Preheat the oven to 350°F. Butter a 9x13 baking dish and set aside.

2. In a large pot bring the water and 2 tablespoons salt to a boil. Add the macaroni and stir to separate the pasta. If the macaroni is sticking up out of the water, it will take about 1 minute until its soft enough to gently press down into the water. Boil, stirring occasionally, until soft and plump, about 20 minutes.

3. Drain but do not rinse the macaroni.

4. Arrange half of the macaroni in the buttered baking dish. Scatter half of the thinly sliced butter on top of the macaroni. Top with 8 slices of cheese that are slightly overlapping. Repeat the macaroni, butter and cheese layers.

5. In a medium bowl, whisk the eggs and the remaining 1 teaspoon of salt until well combined. Whisk in the evaporated milk until well combined.  Pour over the top of the dish making sure to pour the milk mixture onto each slice of cheese on the top layer.

6. Bake in the preheated oven until firm in the center, bubbling around the edges and the top layer of cheese is brown in spots, 30-40 minutes. Serve warm.