Posted: Oct 9, 2009 8:18 pm
1 3/4 cups of dry elbow macaroni
1/4 cup milk
2 1/2 cups shredded cheese
1/4 teaspoon salt
1/4 teaspoon garlic salt
1 teaspoon dried oregano
1/4 teaspoon dried basil
Preheat oven to 425 degrees F (220 degrees C).
Bring a large pot of lightly salted water to a boil. Add
macaroni and cook for 8 to 10 minutes or until al dente; drain and cool.
Beat egg in large bowl, add milk, 1 cup of the cheese, salt and garlic salt. Stir in cooked macaronis, mix well.
Spread mixture evenly in greased 9x13 inch baking dish. Bake at 425 degrees for 15 minutes. Remove from oven and reduce temperature to 350 degrees. Sprinkle with oregano, basil and the remaining 1 1/2 cups cheese. Top with pepperoni, return to oven and bake for 30 minutes. Let stand 5 minutes before cutting.