Macaroni & Cheese
Products Used
1
1
97
Prep Time:
10m
Bake/Cook Time:
30m
Yield:
6 - 8 servings
Nothing says comfort food like oven-baked macaroni & cheese. Real cheddar cheese (not the powdered stuff), evaporated milk, eggs and a touch of brown sugar make this a rich and creamy delight.
Products Used
Ingredients
- 2 cups dried macaroni noodles
- 8 ounces (2 cups) shredded sharp Cheddar cheese
- 1 1/2 cups evaporated whole milk
- 2 large eggs
- 2 teaspoons Imperial Sugar Light Brown Sugar
- 1 teaspoon dry mustard
- Freshly ground black pepper
- Paprika, for top
Directions
- Cook macaroni in large amount of boiling, salted water until tender but not mushy. Drain.
- Stir in cheese and milk. When thoroughly combined, add eggs, brown sugar, mustard and black pepper.
- Pour into a casserole sprayed with vegetable spray. Press down to smooth top. Sprinkle with more black pepper and paprika. Bake at 350°F for 30 minutes.
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One of the best macaroni recipes I've ever made, and it's lighter than most with the evaporated milk, too!