Baked Macaroni & Cheese by Kristi Watts
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- 1 pkg
- elbow macaroni (16 oz.)
- 3 medium
- 1/2 stick
- 1 1/2 c
- cheddar cheese
- 1 c
- colby & monterey jack cheese blended
- 1/4 c
- parmesan cheese shredded
- 1 tsp
- lawry's seasoned salt or sea salt
- 1 can(s)
- 12 oz. evaporated milk
- 1/2 c
- sharp cheddar cheese in chunks
2add macaroni to a pot of boiling water.
3place 3 eggs into a bowl and whisk until well blended.
4once past a is cooked, drain it thoroughly and return drained pasta to the warm pot.
5stir butter into hot macaroni until noodles are evenly coated.
6add shredded cheeses, about 1/4 to 1/2 c. at a time, and keep stirring.
7stir in milk
8add beaten eggs and continue stirring until eggs are well incorporated into noodle and cheese mixture.
9add salt and pepper to taste.
10pour noodle and cheese mixture into a baking dish or oven-safe casserole dish
11add chunks of sharp cheese randomly throughout the dish
12sprinkle paprika on top
13Place Mac n Cheese casserole into a 375 degree F preheated oven.
Bake uncovered for about 45 min. until top is slightly browned. allow casserole to set for about 5 min. before serving.