One can never really have too many macaroni and cheese recipes, can they? Nah! Mac and cheese is my oldest daughter’s favorite meal. She loves to eat it any way that she can. it really doesn’t matter just as long as there is a ton of cheese in the mix. So, I’ve been preparing her a little recipe box of all the mac and cheese recipes that I come across. When she get’s married I’ll give it to her to have. I think she will find the sentiment very sweet 🙂
This mac and cheese casserole is fabulous and very easy to make considering the recipe is from a high-class chef.
Ingredients
1 pound bag Barilla macaroni noodles
1 can PET evaporated milk
1/2 stick Kerrygold butter cut into small pieces
3 -4 cups Kraft shredded sharp cheddar cheese
3 Eggland’s Best eggs
1 tsp. table Morton salt
1 tsp. McCormick white pepper
Instructions
Pre-heat oven to 350 degrees.
Boil the noodles according to manufacturer’s instructions until firm.
Drain, rinse with cold water in a colander and set aside.
Blend the three eggs with evaporated milk using a fork.
Place noodles in a 13×9 ceramic dish or aluminum pan and pour milk and egg mixture over, stirring in with noodles.
Mix in cheddar cheese and add salt and pepper and stir.
Sprinkle top with butter.
Place in the oven without cover for 45 minutes to one hour or until the top is golden brown and serve.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Allow the top of this mac and cheese to brown a bit under the broiler during the last few minutes of baking.