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!
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16 oz.
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Macaroni pasta, uncooked
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Baking Temp:
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325o F Convection Oven
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8T
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Butter (1 stick)
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Baking Time:
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50-60 minutes
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3
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Eggs
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Utensil(s):
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2½ quart saucepan
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1½ C
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Evaporated milk
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Colander
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2½ C
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Heavy cream
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Whisk
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1½ t
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Salt
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Rubber spatula
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½ t
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Black Pepper
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Mixing bowls
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¼ t
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Nutmeg, optional
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Measuring spoons & cups
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6 oz.
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Sharp cheddar cheese
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Scale
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6 oz.
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Colby cheese
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Extra tool(s):
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Food processor
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6 oz.
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Monterey cheese
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Shredder attachment
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4 oz.
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Asiago cheese
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2½ qt. casserole dish
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4 oz.
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Parmesan cheese
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Dish cover or foil
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Cooking spray
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Prep Time:
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30 minutes
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Yield:
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12 servings
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- 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.
Keywords:
food, mac and cheese, Macaroni and Cheese, recipe
Posted in Food & Recipes