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Army and Lou's Macaroni and Cheese
Bake: 40 mins to 45 mins at 325°F
Stand: 10 mins
Ingredients
- 16 ounces dried elbow macaroni (4 cups)
- 1 8 ounce package shredded sharp cheddar cheese (2 cups)
- 1 8 ounce package pasteurized prepared cheese product, cut up
- 1/4 cup butter, cut cup
- 3 eggs, lightly beaten
- 1 12 ounce can evaporated milk
- 1 cup process cheese dip or 1 10.75-ounce can condensed cheddar cheese soup
- 1/4 teaspoon ground white pepper
Directions
1. Cook macaroni according to package directions. Meanwhile, let the cheeses and butter stand at room temperature. Drain macaroni; transfer to a very large bowl. Add 1-1/2 cups of the shredded cheddar, the cheese product, and the butter to the hot pasta, stirring well. Set aside.
2. In a medium bowl, whisk together eggs, milk, cheese dip, and white pepper until combined. Stir egg mixture into macaroni mixture. Transfer mixture to a 13x9x2-inch baking dish (3-quart rectangular) spreading evenly.
3. Bake, covered, in a 325 degree F oven for 25 minutes. Uncover and stir well. Sprinkle with the remaining 1/2 cup shredded cheddar. Bake, uncovered, 15 to 20 minutes more or until cheese is melted and mixture is heated through (160 degrees F). Let stand 10 minutes before serving. Makes 8 to 10 servings.
Finally, a recipe that doesn't have red or green peppers in it. Thank you. I sent this to my daughter who is a mac and cheese guru.
3/12/2011 01:40:49 PM Report AbuseCould this be made ahead and frozen? I make things for my son and his roommate that can be frozen and baked when needed.
1/14/2010 01:01:33 PM Report Abuse