Old Fashioned Macaroni and Cheese

What child doesn’t like macaroni & cheese?  I grew up with both this “Sunday” version and the everyday Kraft version.  I still love to make this dish using the old- fashion long macaroni stick noodles that you have to break apart.  My vegetarian children enjoy it as a main dish. –Pat Savoie

by Granny–Dolores Borel

12           ounces  macaroni — all are approximation
1/2         stick  butter
1/2         pound  cheddar cheese
1              egg
1             can  evaporated milk
1/2        cup  milk

Optional:
2             cups Panko bread crumbs
3             Tbsp butter, melted

Take the long macaroni and break into pieces about 2 inches long or use the short macaroni.  Cook until tender in salted water.  Drain.  Butter a large baking dish and layer macaroni, cheese, macaroni, cheese.  Mix together egg, evaporated milk and milk.  Add salt to taste. Pour over macaroni.  Dot with butter.  Bake 325 for about 1 hour.

Sprinkle Panko bread crumbs (2 cups) and melted butter (3 Tbsp) mixed together over the top to prevent the cheese and noodles from drying out while cooking.