(be prepared for a whole slew of food posts over the next few days… I’ve been making a list of food posts to write for quite a while, but we’ve had an especially busy couple of weeks as far as the Striderling’s special needs are concerned, and now I’m playing catch up 🙂 )

This recipe is adapted from Susan Branch’s beautiful Vineyard Seasons cookbook. I’ve been making it more frequently recently for a couple of reasons; I found cheese for .50 less per pound than the lowest price I’d been paying before, and everyone in our family adores it. The Striderling is not a big meat eater, so this is a nice way to fill him up. A 9×13 pan also works for us to have for lunch, for some to go into the hubby’s work lunch, and for leftovers the next day or two. A win all around. 🙂

* 3 cups of milk

* 2 eggs, lightly beaten

* 1 lb uncooked pasta

(these three things make up the 3-2-1 of the title, which is how I remember the quantities)

* 1/2 – 1 lb of cheese, depending on what you’ve got on hand, how cheesy you like things

* generous splash of mustard

* salt and pepper to taste

Cook pasta. Mix eggs, milk, mustard, s&p, and most of the cheese. Stir in the pasta. Pour into a well-greased 9×13 pan. Sprinkle remaining cheese on top. Bake at 350 degrees (fahrenheit) for 25 minutes. The milk and eggs make a delightful custardy, creamy base for the cheesy pasta. mmmmmm!

Optional additions: Peas, broccoli, chopped ham, cauliflower, bag of mixed veggies, polish sausage