BEST MAC & CHEESE EVER Name: ANITA MERCADO Base: MCAS Miramar, San Diego, CA Recipe: Ingredient List: 2 qts. Boiling Water 2 splash Olive Oil 3 cps. Macaroni (I use Bow-ties, cheese sits nicely in folds). 2 TBsp. Butter, melted. 1 cp. Milk (2% good, 1% or non-fat needs extra butter added). 1/4 tsp. Salt 1/4 tsp. Paprika 3 Eggs 2 cps. total Cheese ( I use 1/2 cp. each of Ricotta, Cottage Cheese, Parmesan Cheese, & Mozzarella Cheese. Use your favorites or what you have on hand. Experiment). 1/4 cp. seasoned Croutons crushed 1/4 cp. finely chopped Nuts 1. Preheat oven to 375. 2. In 3 qt. pot of boiling Water add Macaroni & 1 splash Olive Oil. 3. Cook on medium heat (slow boil) 10 - 13 minutes al dente (shmidge under cooked). 4. Drain macaroni, do not rinse, set aside. 5. In medium bowl or pot thoroughly mix together: Butter, Milk, Salt, Paprika, Eggs, & Cheeses. 6. In baking dish (9x9) add splash Olive Oil covering bottom & sides. 7. Layer Macaroni & Cheese mixture alternately 2 - 3 times. 8. Sprinkle on top crushed Croutons & Nuts. 9. Bake in preheated oven 45 - 60 minutes.