Mac and Cheese Pasta
With Thanksgiving just over a week away, we’ll be offered an opportunity to stop and reflect on all the things the we each have to be grateful for. Families with gather around the table and share in the tradition of each person telling something they are grateful for. Big things usually top the list – family, health, etc.
2 cups elbow macaroni
2 chicken bullion cubes crushed
1 3/4 cups milk
1 (8-ounce) package shredded sharp cheddar cheese (about 2 cups)
2 tablespoons chopped pimento, drained
Preheat the oven to 350° F. Lightly spray an 8x8-inch baking dish with nonstick cooking spray. Cook the macaroni to just al dente then drain.
In a medium bowl, crush the bullion cubes with a fork or between two spoons. Add the milk and eggs and whisk until well combined. Set aside 1/2 cup of the cheddar cheese for the topping. Stir in the remaining cheese, pimento, and drained macaroni and stir until well combined. Pour into the prepared baking dish and top with the reserved cheese. Baked uncovered for 25 to 30 minutes or until the liquid is absorbed and the middle is set. Allow to cool for about 10 minutes before slicing into squares. Serve immediately.