Growing up, this was the Macaroni & Cheese we ate. Rarely, did we know the simplicity of Kraft's cheese dust.
I was recently talking to my mom and she was telling me about how some ladies will add Velveeta (VOMIT!) to their cheese sauce and well, basically just mucking around with perfection. If you like creamy Mac & Cheese, this recipe is not for you. This is a rustic, eggy, baked Mac & Cheese... and it's my favorite.
Mom's Macaroni & Cheese
2 cups uncooked elbow macaroni
1 pound cheddar cheese (shredded)
2 eggs, beaten
1 small onion, chopped finely (I usually do 1/2 a medium onion)
3/4 c milk
Boil your macaroni according to package directions. Preheat oven to 350 degrees. Drain macaroni. Combine all ingredients in a oven-safe bowl or casserole dish. Cook for about 1/2 hour, stirring after 15 minutes.