2 lbs elbow macaroni 8 cups cheddar cheese, shredded (not sharp cheddar) 1 egg 1 cup milk Italian breadcrumbs Salt, pepper, onion powder, to taste 13x9 casserole dish (or aluminum lasagna pan)
Preheat oven to 350F. Cook the macaroni. Optionally grease the pan with Crisco or Pam for easy removal. Whisk 1 cup milk and 1 egg together, then add salt, pepper, and onion powder (3-4 pinches each, adjust to taste) stir occasionally as seasonings settle. Drain the macaroni. Spread half the macaroni in the pan, top with 4 cups of the cheddar spread evenly to the edges. Add the remaining macaroni on top, spread evenly, then the remaining cheddar. Re-whisk the milk/egg/seasoning mixture well and pour over the top in a back-and-forth pattern (should be just enough for about 4 passes). Dust Italian breadcrumbs lightly over the top with a spoon, leaving about an inch gap at the edges (cheese should be just barely visible through the crumbs). Bake 45-50 minutes. Let sit 10-15 minutes before serving.
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