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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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âI have forever been experimenting with macaroni and cheese. This recipe is the one my husband likes the best!â You and your kids are sure to love it, too! Margaret Spear - Morris, IL Ingredients:
2-1/2 cups uncooked elbow macaroni |
1/4 cup butter, cubed |
1 can (12 ounces) evaporated milk |
3 eggs, lightly beaten |
5 slices process american cheese, chopped |
1 cup (8 ounces) sour cream |
3/4 cup process cheese sauce |
3/4 teaspoon onion powder |
1/2 teaspoon seasoned salt |
1/8 teaspoon pepper |
2-1/2 cups (10 ounces) shredded cheddar cheese, divided |
Directions:
1. Cook macaroni according to package directions.
2. Meanwhile, in a large saucepan, melt butter. Stir in the milk, eggs, process cheese, sour cream, cheese sauce and seasonings. Cook and stir over medium heat for 3-4 minutes or until cheeses are melted. Drain macaroni; toss with 2 cups cheddar cheese.
3. Transfer to a greased 13-in. x 9-in. baking dish. Add sauce mixture and mix well. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 35-40 minutes or until golden brown and bubbly. Yield: 8 servings.
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