Baked Mostaccioli

Macaroni and cheese is good but baked mostaccioli is better.  I don’t know if it’s because of the size and shape of the pasta or if I’ve got my recipe just right, but whatever it is, this is really-really-really good.

1/2 lb. mostaccioli (Bertolli makes this)
2 eggs, beaten
2 cups milk
1 c. grated colby jack cheese
1/2 c. grated sharp cheddar cheese
1/2 cup grated parmesan cheese
1 tbsp. Tony Chachere’s
Preheat oven to 350*.
Boil/cook mostaccioli until just very-very-very slightly undercooked (because it will absorb more moisture when baked).  In a large baking dish, stir together the eggs, milk, Tony Chachere’s, and half of all three cheeses:

Drain the pasta and add it to the dish:

Stir well, then add the rest of the cheese:

Bake at 350* for about 30 minutes or until the top is bubbling and starting to slightly brown.  So good!

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