Baked Macaroni and Cheese

I'm slowly trying to get back into the swing of things.  The baby is four months old now, and it would be nice to have dinner again every once in awhile.  While he is able to amuse himself for longer stretches than before, he's still only four months old, and those stretches aren't all that long, so quick and easy is the name of the game here.

Drew recently requested some baked macaroni and cheese.  I had no idea how to go about this, because the only macaroni I've ever made in my life came out of a box, and when I gave up Shit That Is Bad For Me (TM), I pretty much stopped eating that.  So I just sort of made this up as I went along, using what we had in the house.  It's certainly not vegan.  It's also not my usual low fat, healthy fare, but it is better than the packaged processed stuff, and I'm nursing.  I can get away with the extra calories right now, because I've seen first hand what not getting enough calories does to my milk supply!

Laura's Make It Up As You Go Along Baked Macaroni and Cheese

Ingredients:

• 8 ounces uncooked elbow macaroni
• 3 eggs or equivalent amount of Egg Beaters
• 1 1/2 cups evaporated milk
• Generous pinch salt
• Scant shake cayenne pepper
• Shake ground nutmeg
• 2 1/2 cups grated cheese of choice - I used Swiss, Colby Jack, and Mozzarella.  I suppose most normal people would use sharp cheddar and American, but I'm not normal.  I also don't like cheddar, and we didn't have American.
• Something crunchy for the top - I used crushed Corn Flakes.  Crushed crackers of some sort or Panko would work really well too.

Directions:

1.  Preheat oven to 425.

2.  Bring large pot of salted water to boil.

3.  Add macaroni and cook two minutes less than package directions.  Drain and set aside.

4.  If you didn't buy pre-shredded cheese, grate your cheese in whatever manner you       use to grate cheese.  Personally I'm lazy, so I use the food processor.  I'd still be  shredding cheese if I had to do it with a manual grater!

5.  In a large bowl whisk eggs and evaporated milk together until foamy.

6.  Add a generous pinch of salt, the cayenne, and the nutmeg and whisk well.

7.  Stir in the grated cheeses, and mix well.

8.  Add the macaroni and stir well to coat.

9.  Pour into a sprayed casserole or baking dish, and gently smooth the top to make an even layer.

10.  Crush up your crunchy stuff and completely cover the top.

11.  Bake 15 minutes covered and 15 minutes uncovered.

12.  Let rest for ten minutes before serving.

13.  Lastly, if you have one of these, put him in the kitchen and let him help!

My hope is that he'll develop healthy habits early on and not have to struggle like I did.

Enjoy!