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: