Created by: Chef shapeweaver
Created on July 11, 2014
Categories: Comfort Food, Lunch, Main Dish, Side Dishes, Dairy, Pasta, North American, Budget-Friendly, Kid Pleaser, Fall/Autumn, Potluck, Winter, Weeknight Meals, Oven Bake, Stove Top, Vegetarian, Make it from scratch, Macaroni (more)
Geez! Good Macaroni and Cheese!
"This recipe was posted to ZAAR/Food.com back in 2003 by HEP MEP. Who sadly lost her battle with Cancer in 2009. :(. Her ORIGINAL DESCRIPTION:This is the first mac and cheese I've ever made that didn't separate and get oily for me. I saw this being made on the local news a few weeks back,so I went to the website they posted and looked it up. It reminded me a lot of my mom's mac and cheese - not overly cheesy tasting. Since HEP MEP had health issuses, she omitted salt from this recipe. My review:On 10/6/11 I was looking for a different type of Mac n' Cheese to go with my Chicken Dinner,so I went looking through my saved M & C recipes. And saw this one by our deeply missed HEP MEP, so I decided to make it. I'm glad I did, :) Except for cutting the recipe in half, it was made exactly as it was written. It had a custardy taste which wasn't what we expected,but enjoyed anyway. Thanks HEP MEP, still miss you. " Keep Smiling :) " Re posted to " ZAAZ " July 11th.2014"
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Prep Time: 15mPT15M
Cook Time: 40mPT40M
10 stars! I love that this doesn't require make a cheese sauce/white sauce first, but is still very creamy. I used Velveeta for the American cheese, which I hadn't bought for years. I forgot what a guilty pleasure it is :)..
- 2 cups elbow macaroni (or 2 cups pasta shells)
- 1/4 cup butter (or 1/4 cup margarine, cubed)
- 1 can (12 ounce) evaporated milk
- 2 large eggs
- 1 teaspoon dry mustard
- 1/2 teaspoon white pepper
- 2 cups sharp cheddar cheese, grated
- 4 ounces American Cheese (cut into pieces)
What You Will Need
No special items needed.
Preheat oven to 350*
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 ( I prepared the dish with a cooking spray).
Bake for ten minutes;stir.
Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden.
Season with salt.
- Serving Size: 1 (266.1 g)
- Calories 642
- Total Fat - 36.8 g
- Saturated Fat - 21.6 g
- Cholesterol - 204 mg
- Sodium - 1132.1 mg
- Total Carbohydrate - 46.5 g
- Dietary Fiber - 4.5 g
- Sugars - 5.2 g
- Protein - 34.6 g
- Calcium - 947 mg
- Iron - 2.7 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.3 mg