Most people today think of the box version when they think about macaroni and cheese but once you taste this traditional and suprisingly easy dish, you may never go back to box mac and cheese dinners!

This is my grandmother's recipe, a recipe that dates from the Great Depression when money was tight and cooks made use of the simplest ingredients to feed their families.

It is my family's favorite meatless supper dish and most vegans will enjoy it.

Here's how to make my Grandma's macaroni and cheese dish:

Ingredients:

2 cups cooked macaroni (elbow, shell, spirals, whatever, it all works)

1 cup cubed (not grated) cheddar cheese

1 beaten egg

salt and pepper to taste

2 cups scalded milk (this is an old-fashioned term but basically it means milk that has been heated until it's hot...I do mine in the microwave)

Heat oven to 350 degrees

Prepare a 2 quart casserole dish, round or square, by spraying with your favorite pan spray. I prefer glass dishes for this recipe but it can be any type.

Alternate layers of the cooked macaroni and cheese in the dish. Combine the egg, seasonings, and milk then pour over the macaroni and cheese layers almost to the top. Leave space so it won't cook over.

Bake for 20-25 minutes until most of the milk has been absorbed and the top is a nice brown.

For an extra touch, you can add buttered bread crumbs over the top or sprinkle with parmesan cheese as soon as it comes out of the oven.

Serve with a nice green salad or vegetable blend and it's a wonderful, filling supper that the entire family will enjoy.