Thank you to the Bakers for providing me with their favorite Mac and Cheese recipe. Please note that this is a “use feeling”( as Uncle Roger would say) kind of recipe where amounts should not be measured for best results.

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This may be about 6 servings depending on your portions.

Noodles (elbow macaroni is the usual)

Cheddar cheese chopped and shredded (one brick, and one shredded bag)

evaporated milk (½ can)

Egg

Bread crumbs (or just dice a favorite loaf’s heels)

Lawrys seasoned salt

Regular milk or ¼ can of evaporated milk to top off the pan

Optional toppings: shredded bottarga or pork floss

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1. Cook noodles al dente (1 min less than the directions suggest)

2. Prepare a loaf pan for the Mac and cheese to be layered like a lasagna, and preheat the oven to 350, or as needed

3. Layer the bottom of the pan with ⅓ of the cheese, making sure to chop the brick of cheese into small cubes about ½ to 1 inch thick, top with a sprinkle of seasoned salt.

4. Mix the evaporated milk with scrambled egg. (Reserve remainder ¼ can for other recipes.)

5. Layer the next part of the pan with ⅓ the noodles.

6. Layer the pan with the milk egg mixture.

7. Layer the pan with cheeses and seasoned salt.

8. Keep layering until you have exhausted the ingredients, making sure to end the layers with cheese followed by the bread crumbs.

9. Cook for 30 minutes to an hour as needed and cover with foil until last 10 minutes to toast the bread crumbs.

10. Enjoy and please comment on variations that you made to this! I prefer the pork floss to the bottarga personally.