Macaroni and Cheese Recipe
Angelique Johnson
Published: June 15, 2011
Macaroni and Cheese
This family favorite is easy to make and is always a welcomed addition to the dinner table!
|
16 oz.
|
Macaroni pasta, uncooked
|
Baking Temp:
|
325o F Convection Oven
|
|
8T
|
Butter (1 stick)
|
Baking Time:
|
50-60 minutes
|
|
3
|
Eggs
|
Utensil(s):
|
2½ quart saucepan
|
|
1½ C
|
Evaporated milk
|
|
Colander
|
|
2½ C
|
Heavy cream
|
|
Whisk
|
|
1½ t
|
Salt
|
|
Rubber spatula
|
|
½ t
|
Black Pepper
|
|
Mixing bowls
|
|
¼ t
|
Nutmeg, optional
|
|
Measuring spoons & cups
|
|
6 oz.
|
Sharp cheddar cheese
|
|
Scale
|
|
6 oz.
|
Colby cheese
|
Extra tool(s):
|
Food processor
|
|
6 oz.
|
Monterey cheese
|
|
Shredder attachment
|
|
4 oz.
|
Asiago cheese
|
|
2½ qt. casserole dish
|
|
4 oz.
|
Parmesan cheese
|
|
Dish cover or foil
|
|
|
|
|
Cooking spray
|
|
|
|
Prep Time:
|
30 minutes
|
|
|
|
Yield:
|
12 servings
|
- Using the food processor with the shredder and grate the cheeses and combine in a bowl. Set the shredded cheese aside.
- Boil the macaroni. Don’t cook it completely. It should just be a little “under-cooked” or just tender enough to stick with a fork. Drain the pasta in the colander. Pour the pasta in a large bowl and add the butter. Stir the pasta until the butter has melted and completely coats the macaroni.
- In a separate medium size bowl, whisk the eggs. Then add the milk, salt, and pepper in the bowl. Whisk for a few seconds.
- Stir the egg-milk mixture into the pasta. Stir two-thirds of the cheeses into the pasta. Stir the cheese evenly throughout the pasta.
- Pour the macaroni mixture into a greased casserole dish.
- Sprinkle the remaining cheese on top of the macaroni.
- Cover the dish with foil and bake until the macaroni “set-up” or is solid in the center and the milk/cream/eggs mixture is cooked. Remove the foil and serve.
Variations
- Incorporate other types of hard cheeses for a variation on flavor
- Incorporate vegetables like onions, celery, and mushrooms, or try different types spices.