Mac & Cheese Recipe

This is the greatest Mac & Cheese in the world (courtesy of Paul Beaty):

Preparation: 25 minutes
Oven Temp: 350
Bake: 45 minutes
Stand: 10 minutes
Makes: 4 large servings

Ingredients:
8 oz dried elbow marconi (2 cups)
1/8 tsp onion powder, or ½ cup of finely chopped onion (1 medium)
1/8 tsp garlic powder
1/8 tsp black pepper
1/8 tsp salt
1 egg
2 ½ cups milk
16 oz shredded cheddar cheese
8 oz small cubes of cheddar cheese
Instructions:
1. Bring about 6 cups of water to a boils with 1/8 tsp of salt; add dried elbow Marconi and cook until el dente (soft yet firm). Stir after adding macaroni to ensure it does not stick to the pot or each other. May need to stir 2 or 3 times.

2. While water and noodles are cooking, add milk, egg, pepper, onion and garlic to the pan you will use to bake. Mix together.

3. While water and noodles are cooking, preheat the oven.

4. While water and noodles are cooking, add ¾ of the shredded cheese to the milk mixture.

5. When noodles are done, drain in colander. Do Not Cool With Water. Add straight to milk
mixture and stir with cheese. While mixing in hot noodles, add all cheese chunks.
6. Top with remaining shredded cheese.

Notes:

1. Some deeper cooking dishes need about 15 minutes more cooking time than shallower ones.
2. The top should start to become medium brown in some areas.
3. Some folks like larger chunks of cheese than others, I like chunks the size of my thumbnail.
4. Garlic and onion powders, rather and chopped keeps the texture focus on the macaroni and cheese (and hides them from people who do not like garlic and onions (e.g. children).
5. Glass, ceramic, or corning ware pans make a better casserole.