Description
A rich and creamy macaroni and cheese recipe that is sure to delight.
Ingredients
Scale
- 1 pound elbow macaroni
- 2 cups shredded extra-sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1 can (12 oz) evaporated milk
- 1 cup whole milk
- 2 large eggs, beaten
- 1/2 cup unsalted butter
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish with butter.
- Cook elbow macaroni in salted boiling water until al dente. Drain and set aside.
- In a large bowl, mix evaporated milk, whole milk, beaten eggs, half of the shredded cheeses, seasoned salt, and black pepper.
- Layer half of the macaroni in the baking dish. Pour half of the cheese mixture over it. Repeat with the remaining macaroni and cheese mixture.
- Top with reserved cheddar cheese and dot with pieces of butter.
- Bake uncovered for 35–40 minutes or until golden and bubbly on top.
- Let it rest for 10 minutes before serving.
Notes
- For extra flavor, consider adding cooked bacon or a sprinkle of paprika on top before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg