Macaroni And Cheese Please! |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Words cannot adequately express the degree of intensity that people love their macaroni and cheese. There are so many variations on the classic recipe that I set out to find the perfect one. This is the result of countless hours in the kitchen and I'd love to hear what you think! Read more ! While it's not a recipe worthy of a Culinary Institute mention, it has heart. What more could you ask for? True comfort food... Ingredients:
3 cups large elbow macaroni, cooked al dente, set aside |
1 stick butter, cut into cubes |
1 can evaporated milk |
1 cup whole milk |
1 cup sour cream |
2 cups shredded cheddar cheese, divided |
1 cup shredded colby-jack cheese |
8 oz. (1/2 lb.) velveeta cheese, cubed |
1 1/2 teaspoons kosher salt |
1 teaspoon white pepper |
2 eggs, lightly beaten |
Directions:
1. In the large pot containing the cooked macaroni, over medium heat, add butter, evaporated milk, milk and sour cream. Stirring constantly, mix well to combine, making sure everything is melted and incorporated into a smooth sauce. Add 1 cup of cheddar cheese, colby-jack cheese, and Velveeta cheese. Stir constantly to melt cheeses. Cook until smooth. Add salt and pepper. Taste and add additional salt and pepper if desired. Once you are pleased with the seasoning, add beaten eggs and mix well.
2. Pour macaroni mixture into prepared 9X13 casserole dish, and top with remaining 1 cup of shredded cheddar cheese.
3. Bake at 350 degrees for approximately 40 minutes, until cheese is browned and bubbly. Let rest 15 minutes before serving.
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