Geez! Good Macaroni and Cheese! |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is the first mac and cheese I've ever made that didn't separate and get oily for me. It reminded me a lot of my mom's mac and cheese - not overly cheesy tasting. Ingredients:
2 cups dry small elbow macaroni or 2 cups pasta shells |
1/4 cup butter or 1/4 cup margarine, cut into small pieces |
1 (12 ounce) can evaporated milk |
2 large eggs |
1 teaspoon dry mustard |
1/2 teaspoon white pepper |
2 cups grated sharp cheddar cheese |
4 ounces american cheese, cut into pieces |
Directions:
1. Preheat oven to 350* Cook macaroni in medium saucepan for 8 to 10 minutes or until almost tender; drain.
2. Return macaroni to saucepan.
3. Add butter; stir until melted.
4. Whisk together evaporated milk,eggs,mustard and pepper in medium bowl.
5. Add to macaroni mixture along with cheese;stir.
6. Cook over low heat,stirring constantly until cheese begins to melt.
7. Pour into 1 1/2 quart casserole dish.
8. Bake for ten minutes;stir.
9. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden.
10. Season with salt.
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