Carnation Evaporated Milk Macaroni and Cheese

Growing up as a kid my favorite food was mac and cheese. As an adult I have to say this creamy, Mac and Cheese recipe is my favorite of all!

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Carnation Evaporated Milk Macaroni and Cheese

Photo by ginasheppard


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups dry small elbow macaroni or shells

  • ¼

    cup (butter or margarine, cut into pieces, about a ½ stick

  • 1

    can (12 fluid ounces) Nestle Carnation Evaporated Milk

  • 2

    large eggs

  • 1

    teaspoon dry mustard

  • ½

    teaspoon ground white pepper

  • 2

    cups (8 ounces) shredded cheddar cheese

  • 1

    cup (4 ounces) American cheese, cut into pieces

Directions

Preheat oven to 350°F. Prepare pasta according to package directions. Return to saucepan. Add butter; stir until melted. Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. Add to pasta mixture; stir. Add cheddar cheese and American cheese; stir. Cook over low heat, stirring constantly until cheese begins to melt. Pour into 1 1/2-quart casserole dish. Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt. FOR FREEZE AHEAD: Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350°F. Bake, uncovered, stirring halfway through, for 45 to 50 minutes or until bubbly and top is lightly golden. Season with salt.


Nutrition

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