4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
coarse salt and freshly ground pepper
3 cups elbow macaroni
2 (12 ounce) cans evaporated milk
2 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 (8-ounce) packages extra sharp cheddar cheese, grated
1 (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling
Instructions
Preheat oven to 375 degrees. Generously butter a
13 by 9 inch glass baking dish; set aside. Bring a
large pot of water to a boil; add salt and
macaroni. Cook until al dente according to package
directions. Drain, and return to pot. Add butter
and toss until pasta is coated and butter has
melted; set aside.
In a medium bowl whisk together evaporated milk,
skim milk, and eggs. Add seasoned salt, garlic
powder, 1 teaspoon salt and 1/2 teaspoon pepper; set
aside. IN another medium bowl, combine cheeses; set
aside.
Place 1/3 macaroni in an even layer in the bottom
of prepared baking dish; cover evenly with 1/3
cheese. Repeat with remaining macaroni and cheese
mixture. Pour milk mixture evenly over contents of
baking dish. Sprinkle with paprika. Bake until top
layer is lightly browned, 35 to 45 minutes. Let
stand 10 to 15 minutes before serving.
Originally Submitted
8/16/2011
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