Mac & Cheese
Casseroles, Dinners, Fridge/Freezer meals, Side Dishes
Ingredients
1 pound elbow noodles OR
2 lbs. small shell noodles
8 T. butter
2 eggs
1 1/2 cups evaporated milk
kosher salt
pepper
4-6 cups shredded regular and/or sharp cheddar, gouda, Monterey jack, Havarti, white cheddar etc.
Directions
In a measuring cup, whisk together the eggs and evaporated milk and set aside.
Bring a large pot of salted water to boiling. Cook pasta until just done and drain.
Keep the heat off or on very low if needed. Return pasta to pot and add the butter to coat. Sprinkle in some salt and pepper.
Stir in the milk and eggs.
Add the cheese a little at a time, stirring gently until pasta is ready. You can stop and serve the pasta now if you are not going to bake it.
Baking:
Put pasta into a casserole dish, top with buttered bread crumbs, cracker crumbs, French fried onions, bacon, or more cheese, and bake at 350 degrees 10-12 minutes.
Make ahead:
Works best with elbow noodles. Add an extra cup of evaporated milk. After you stir everything together, put the pasta in your casserole dish and allow to cool. Cover and refrigerate for several days. Do not freeze.
Warm the covered casserole in a 350 degree oven, checking and stirring every 10 minutes until heated through. Uncover.
Top with your crumbs, onions, bacon, or more cheese, and bake another 10 minutes or until the top is browned.