Irma Thomas’ Macaroni and Cheese
- 2 pounds macaroni
- 6 eggs
- 3 to 4 cups milk
- 1/4 cup sugar
- Salt and pepper, to taste
- 1/3 pound each cheese mild Cheddar, Pepper Jack and American, shredded
- Cook macaroni according to package directions (be careful not to overcook); drain. Beat eggs with sugar, salt and pepper. Add three to four cups milk (use more for a softer custard). Toss macaroni with cheese cubes in one large or two medium baking dishes greased with butter or non-stick spray. Pour custard mixture over all. Top with additional grated cheese, if desired. Bake at 350 degrees for 30 minutes.