Cheesy Macaroni and Cheese

Name: Cheesy Macaroni and Cheese
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4-6 serving(s)
Ingredients: 473.18 ml elbow macaroni; 59.14 ml butter or 59.14 ml margarine, cut into pieces; 340.19 g can Carnation Evaporated Milk; 2 large eggs; 4.92 ml dry mustard; 2.46 ml white pepper; 473.18 ml cheddar cheese, shredded; 236.59 ml American cheese, cut into pieces

Submitted by looneytunesfan

"Another version of America's favorite comfort food. Can be made ahead and frozen for later use."

Download

photo by Panhandle Sam

Ready In:: 1hr 5mins
Ingredients:: 8
Serves:: 4

ingredients

473.18 ml elbow macaroni
59.14 ml butter or 59.14 ml margarine, cut into pieces
340.19 g can Carnation Evaporated Milk
2 large eggs
4.92 ml dry mustard
2.46 ml white pepper
473.18 ml cheddar cheese, shredded
236.59 ml American cheese, cut into pieces

directions

Preheat oven to 350*.
Cook macaroni in medium saucepan for 8 to 10 minutes or until almost tender; drain. Return macaroni to saucepan. Add butter; stir until melted.
Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. Add to macaroni mixture along with cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2-quart casserole dish.
Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.
FOR FREEZE AHEAD:.
Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator.

Questions & Replies

Got a question? Share it with the community!

Reviews

When I went to go make this, I found that my evaporated milk was too old to use, so I ended up just using regular milk. It turned out fine, though. Can't wait to be able to do it with the right kind, though. I love macaroni and cheese! Thanks for another good recipe!

Panhandle Sam