Easy Macaroni and Cheese Casserole
A simple cheddar macaroni and cheese casserole uses eggs and milk as a binder instead of a traditional sauce.
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Instructions
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Preheat the oven to 350°F and grease an 8-inch square baking dish.
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Cook 8 ounces of elbow macaroni in salted boiling water according to package directions, then drain well.
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Return pasta to the pot, add 4 tablespoons unsalted butter, and stir until melted.
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Stir in 2 cups shredded cheese, then season with salt and pepper to taste.
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Whisk 2 large eggs with 1/2 cup milk in a separate bowl.
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Add the egg-milk mixture to the macaroni and stir to combine thoroughly.
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Spoon the macaroni mixture into the prepared baking dish.
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Sprinkle the remaining 1/2 cup cheese and optional paprika evenly over the top.
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Bake uncovered for 25 to 30 minutes, until the cheese melts and browns.