Nina’s Baked Mac and Cheese
*1 lb elbow macaroni
*2 cups evaporated milk
*1/2 tsp. dry mustard
*pinch of nutmeg
*1/2 tsp. salt, divided
*1/2 stick of butter, cut into small cubes
*3 cups shredded cheddar cheese; I recommend shredding your own cheese and do not buy the kind that is pre shredded in a bag. Those have anti- caking agents so the cheese will not melt as well.
Pre heat oven to 350°.
Boil noodles in salted water one minute less than package directions; drain and set aside.
Whisk together evaporated milk, egg, dry mustard and nutmeg; set aside.
Spray a large casserole dish with no stick spray.
Layer some of the noodles on the bottom of the casserole dish and sprinkle with 1/4 tsp. of the salt; add some of the cheese on top of the noodles. Place some of the butter cubes on top of the cheese. Add another layer of noodles and the rest of the salt, then top with the remaining cheese; scatter the remaining butter cubes on top.
Pour the milk and egg mixture evenly over the noodles and cheese. Cover and bake for 30 minutes then uncover and bake another 15 minutes or until cheese is lightly browned and bubbly. Let it sit about 10 minutes before serving.