Baked Macaroni and Cheese |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Everytime there is a potluck I get requests to make this dish! The trick is having the ingredients ready to mix into the macaroni while it is hot. Ingredients:
1 lb elbow macaroni |
1/2 cup melted butter |
1 (12 ounce) can evaporated milk |
2 cups mild cheddar cheese, divided |
2 cups sharp cheddar cheese, divided |
2 cups colby-monterey jack cheese |
1 lb velveeta cheese, cut into 1/2 cubes |
1 egg, beaten |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 teaspoon nutmeg |
2 teaspoons sugar |
paprika (to garnish) |
Directions:
1. Preheat oven to 350°F.
2. Mix 1 cup of mild and 1 cup of sharp cheddar cheeses and set aside.
3. Bring large pot of salted water to a boil. Add macaroni, cook according to package directions. Drain and transfer to large bowl.
4. In smaller bowl, combine butter, milks, egg, salt, pepper, nutmeg and sugar, mix well
5. Stir into macaroni making sure all macaroni is coated. Add colby jack, velveeta and mild/sharp cheese mixture. Stir well to distribute cheeses.
6. Pour mixture into 9x11 glass baking dish. Top with remaining cheese.
7. Bake at 350F for 35-45 minutes or until bubbly hot.
8. Remove from oven sprinkle top with paprika and return to broiler for 3 minutes.
9. Remove from oven and allow to cool 10 minutes before serving.
10. Macaroni may be assembled ahead of time and refrigerated over night or frozen 30 days before baking. If refrigerated increase baking time to 90 minutes. If frozen allow to thaw in refrigerator 8 hours or over night and increase bake time to 1 hr 45 minute Always place cold Pyrex into cold oven to prevent cracking.
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