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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: 15m

Cook Time: 40m

   

Servings: 4  

 
 
  • 5.0000

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 :)..

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 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.
  How to Make
 
 

Step 1

Preheat oven to 350*

Step 2

Cook macaroni in medium saucepan for 8 to 10 minutes or until almost tender; drain.

Step 3

Return macaroni to saucepan.

Step 4

Add butter; stir until melted.

Step 5

Whisk together evaporated milk,eggs,mustard and pepper in medium bowl.

Step 6

Add to macaroni mixture along with cheese;stir.

Step 7

Cook over low heat,stirring constantly until cheese begins to melt.

Step 8

Pour into 1 1/2 quart casserole dish ( I prepared the dish with a cooking spray).

Step 9

Bake for ten minutes;stir.

Step 10

Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden.

Step 11

Season with salt.

  Nutritional Facts
 
 
  • 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
  Reviews
 
 
1 review

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 :).

 

Review by Mikekey