Mac n Cheese

I was on holidays this previous week. Normally I would try to make write a couple posts and set them up to post throughout my holidays, but I am an idiot. I thought I was on holidays this current week, and found out last Saturday that I was actually gone this past week. So it was a mad scramble to get ready to go, and preparing blogs fell to the wayside.
I made individual mac and cheese before I left. The recipe is from Everyday Food.
Everyday Food Southern Mac and Cheese
serves 4

Ingredients
Coarse salt and ground pepper
1 tablespoon butter, melted, plus more for ramekins
1/2 pound elbow macaroni
2 cups shredded sharp cheddar (8 ounces)
2 large eggs
1 cup half-and-half
1 small garlic clove, minced
2 slices white sandwich bread, torn

•Set a large pot of salted water to boil. Preheat oven to 350. Butter four 10-ounce ramekins. Cook pasta 3 minutes short of al dente; drain.
•In a large bowl, whisk together 1 1/2 cups cheddar, eggs, half-and-half, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta, and stir to combine; divide among ramekins.
•In a food processor, pulse bread and melted butter until coarse crumbs form; season with salt and pepper. Dividing evenly, top pasta mixture with 1/2 cup cheddar, then sprinkle with breadcrumbs. Place ramekins on a rimmed baking sheet. Bake until mac and cheese is golden and bubbling, about 20 minutes. Let stand 5 minutes before serving.

I changed just a couple things. First, I used skim milk instead of the half and half. Secondly, I tore the bread into small crumbs and mixed them with the melted butter.

These were so good, and I got to use my heart shaped ramekins that I love love love. I recommend this recipe, as I usually do with all Everyday Food ones.