Are you ready to clog your arteries? Good, I am too. I kid I kid. Splurging every once in a while is totally acceptable in my opinion. This is especially true on Sundays and that’s when we made this enormous pan of decadent macaroni and cheese. Everybody knows that calories don’t count on Sundays. Duh…common knowledge.
Let me start from the beginning. A couple weeks ago, our family friend had a Chicago layover and she spent it with us. My mom made a nice dinner: ravioli, sausage, meatballs, salad and our favorite Greek Bruscetta.
Over dinner Deb told us about this mac and cheese she makes that is to die for. At first I was skeptical (complete food snob) because she said you serve it cut into squares. This immediately made me think it wouldn’t be creamy enough. She assured us that not only was it cheesy and creamy but that everybody she had made it for l-o-v-e-d it.
A few days later, I got a letter in the mail from Deb and a copy of the mac and cheese recipe. Of course we had to make it right away! We made it on Sunday and knew it was going to be phenomenal even before it went in the oven. There is a ridiculous amount of cheese in it plus evaporated milk which I now think is key to a successful baked macaroni and cheese.
We decided to invite my parents over for dinner because this mac and cheese looked too good not to share. Kara made BBQ shredded pork and baked beans to go with. Southern food is the absolute best, have I mentioned that?
Thanks for the recipe Deb. It was way too good!! We all devoured…including Winnie (she had several helpings!).
Here’s what you’ll need
While the noodles cook to just under al dente, mix all the wet ingredients in a large bowl
Drain the pasta and mix in the butter
Add the pasta and cheese in layers
Pour in the heavenly milk mixture. Pop in the oven and wait patiently!
You can NEVER have too many macaroni and cheese recipes!!
- 4 tablespoons butter, plus more for baking dish
- salt and pepper, to taste
- 3 cups elbow pasta
- 2 (12-ounce) cans evaporated milk
- 1/3 cup skim milk
- 2 large eggs
- ½ teaspoon seasoned salt
- 1 clove garlic, minced (original recipe called for garlic powder)
- 2 (8-ounce) packages sharp cheddar cheese, grated
- 1 (8-ounce) package Monterey Jack cheese, grated
- Paprika, for sprinkling
- Preheat oven to 375 degrees F. Generously butter a 13×9 inch glass baking dish and set aside.
- Bring a large pot of water to a boil then add salt and pasta. Cook pasta until just under al dente. Drain and return to pot. Stir in butter until all the noodles are coated; set aside.
- In a large bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic, salt and pepper; set aside.
- Place 1/3 noodles in an even layer in the prepared baking dish; cover with 1/3 cheese. Repeat with remaining noodles and cheese. Pour milk mixture evenly over pasta. Sprinkle top lightly with paprika.
- Bake until top layer is lightly golden, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
