This is a variation of the original Betty Crocker recipe, which, in typical ’50s fashion, called only for pepper and mustard powder. I would never make macaroni and cheese without garlic powder—and this is really just very simple “mac” and cheese. Feel free to experiment with types of cheese and varied seasoning.

INGREDIENTS:

12 slices white or whole wheat bread

6 thick slices sharp cheddar or provolone cheese, or shredded cheese of your choice

2 whole eggs, beaten

2 1/2 cups whole milk

1 teaspoon salt

black pepper to taste

dry mustard, garlic or onion powder, smoked paprika, or other seasoning

 INSTRUCTIONS:

·       When ready to bake, preheat oven to 350°F.

·       Arrange six slices of bread in the bottom of a greased baking dish.

·       Top each piece of bread with a slice of cheese, or a pile of shredded cheese. There’s no such thing as too much cheese!

·       Place a slice of bread on top of each cheese slice to make "sandwiches."

·       Whisk together eggs, milk, salt, pepper, and seasonings, and pour over sandwiches.

·       Chill in refrigerator until bread has softened, at least half an hour, then bake until golden brown on top, 1 hour.