Subj: Macaroni & Cheese
2 cups cooked ronzoni rotelle pasta
1 cup skim milk
1-1/2 cups canned evaporated milk
2 cups sharp cheddar cheese
garlic salt and pepper to taste
butter or margerine
Cook pasta according to package directions, al dente, drain.
Beat eggs and milk together. Pour macaroni into 9x13 casserole. Add milk and egg
mixture, cheese and stir. Sprinkle seasonings on top. Place thin slices of butter or
margerine on top of casserole. Bake at 350 degrees for 30-45 minutes or until done. Sliced
cheddar cheese can be added to top of casserole during last few minutes of baking.