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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 10 |
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My mother in law would make this and it took me a long time to master this recipe. Oh so comforting! Ingredients:
1 32 oz box cooked macaroni |
2 extra large cans of cream of chicken soup |
2 cans of evaporated milk |
5 or 6 eggs |
extra milk(at least 2 cups) |
5 - 6 cups of shredded cheddar cheese(more if desired) |
butter, butter and more butter(at least 3 sticks)at room temperature. |
pepper to taste |
large deep baking pan |
Directions:
1. Boil macaroni and rinse.
2. Place cooked macaroni in large pan with 3 sticks of butter.
3. Mix well until butter is covering all pasta.
4. Add one can of the cream of chicken soup and mix well.
5. At this point, you can add the other can of soup if it looks like the pasta needs to be covered more.
6. Beat the eggs with 1 can of milk and add to the pasta/soup mixture.
7. Mix well. If mixture looks dry, add the other can of milk
8. Add shredded cheese and mix so all macaroni noodles are covered with soup & cheese.
9. Pepper to taste.
10. Bake at 375 degrees F. for about 1 hour and 30 minutes
11. This recipe took me several times to get it. I tried hard to get all ingredients down to make it simple for you. Message me if you have any questions about this one.
12. Yes, I know....it sounds like a lot of butter. This recipe makes a lot!! I did cut out one of the sticks....
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