Creamy macaroni and cheese

Lynnda Cloutier

By
@eatygourmet

For a lighter Mac and cheese, use reduced fat versions of the cheddar cheese, and cheese product. Use only 1/8 cup butter, decrease eggs to two and use fat free evaporated milk.I like to add a small onion,chopped, to my mac and cheese.Source unknown


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Ingredients

16 ounces dried elbow macaroni, 4 cups
2 cups shredded sharp cheddar cheese, 8 ounces
one package pasteurize prepared cheese product, cut up, 8 ounces
1/4 cup butter, cut up
three eggs, lightly beaten
one can evaporated milk, 12 ounces
one can condensed cheddar cheese soup 10.75 ounces or 1 cup process cheese dip
1/4 teaspoon ground white pepper

Directions Step-By-Step

1
preheat oven to 325°. Cook macaroni according to package directions. Meanwhile, let the cheeses and butter stand at room temperature. Drain macaroni; transfer to a very large bowl. Add 1 1/2 cups of the shredded cheddar cheese, the cheese product, and the butter to the hot pasta; stir well to mix. Set aside.
2
In medium bowl, whisk together the eggs, milk, cheese soup, and pepper until smooth. Stir egg mixture into macaroni mixture. Spoon macaroni mixture into a 3 quart casserole.
3
Cover and bake for 25 minutes. Uncover and stir well. Sprinkle evenly with the remaining 1/2 cup shredded cheddar cheese. Bake, uncovered, for 15 to 20 minutes more or until heated through, and cheese melts. Makes 8 to 10 servings.

About this Recipe

Course/Dish: Pasta, Pasta Sides