Layered Macaroni and Cheese

Layered Macaroni and Cheese 1/2 pound elbow macaroni, cooked 4 cups (16 ounces) shredded Cheddar cheese, divided 2 eggs 1 1/2 cups milk 3/4 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon paprika Sliced tomatoes, optional Preheat the oven to 350. Coat a 2-quart baking dish with nonstick cooking spray. Layer 1/3 of the macaroni in the baking dish; add tomato slices, if using. Sprinkle with 1 1/2 cups cheese. Repeat the layers; top with the remaining macaroni. Reserve the remaining 1 cup cheese. In a medium bowl, whisk together the eggs, milk, salt, and pepper until blended; pour over the macaroni. Cover and bake for 45 minutes, or until heated through. Uncover and sprinkle with the remaining cheese and the paprika. Cover and let stand for 10 minutes before serving. 4 to 6 servings.