Super Creamy and Cheesy Tex-Mex Macaroni and Cheese |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 8 |
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My brother's favorite variation on just about everyone's favorite comfort food! *Cook time is broiling time.* Ingredients:
16 ounces jumbo pasta shells |
1 tablespoon butter |
2 (5 ounce) cans evaporated milk |
2 eggs |
1 tablespoon worcestershire sauce (or tobasco sauce) |
3/4 teaspoon salt |
1/2 teaspoon chili powder |
1/4 teaspoon white pepper |
3 cups shredded cheddar cheese or 3 cups mexican blend cheese, divided (12 oz.) |
Directions:
1. Cook the pasta according to package directions in salted water; drain and return shells to the pot.
2. Stir in the butter; cover, and set aside.
3. Position a boiler rack so that the top of your macaroni and cheese (in its baking dish) will be 4-6 from the heat source; preheat the broiler.
4. Meanwhile, whisk together the eggs, evaporated milk, Worcestershire sauce, salt, chili powder, and pepper until combined.
5. Place the pasta over low heat; stir in the milk mixture and 2 cups of the cheese.
6. Cook, stirring, until a creamy sauce forms and the mixture is hot, about 5 minutes.
7. Pour the mixture into an ungreases 6-cup baking dish; sprinkle with remaining cheese.
8. Broil until lightly browned and bubbly, 2-3 minutes; serve hot.
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