This is the very best Macaroni and Cheese, passed down to me from my mother, Alice Wells Grondahl.
Boil 1 cup (4 oz.) macaroni in salted water. Drain
Layer with 1 cup shredded cheese (1/2 Tillamook cheddar, 1/2 mozzarella)
Blend 2 eggs, 3/4 cup milk, 1/4 teaspoon salt, 1 Tablespoon onion, dash tabasco.
Pour over noodles, top with more cheese.
Bake 40 minutes at 350 degrees
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