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Cheesy Macaroni and Cheese
Category: Baked, Cheese, Pastas & Noodles
Yield: 6 servings
2 cups dry small elbow macaroni or shells
1/4 cup (1/2 stick) butter or margarine, cut into pieces
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
1 tsp dry mustard
1/2 tsp ground white pepper
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) American cheese, cut into pieces
Procedures
PREHEAT oven to 350° F.
COOK macaroni in medium saucepan for 8 to 10 minutes or until almost
tender; drain. Return macaroni to saucepan. Add butter; stir until
melted.
WHISK together evaporated milk, eggs, mustard and pepper in medium
bowl. Add to macaroni mixture along with cheese; stir. Cook over low
heat, stirring constantly, until cheese begins to melt. Pour into 1
1/2-quart casserole dish.
BAKE for 10 minutes; stir. Bake for an additional 20 to 25 minutes or
until bubbly and top is lightly golden. Season with salt.
FOR FREEZE AHEAD:
PREPARE as above; do not bake. Cover; freeze up to 2 months. Thaw
overnight in refrigerator.
PREHEAT oven to 350° F.
BAKE, uncovered, stirring halfway through, for 45 to 50 minutes or
until bubbly and top is lightly golden. Season with salt.
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