Mac N Cheese

Now, I know I've already posted a yummy Mac N Cheese recipe, but this one trumps that one by an long shot.

 

I didn't think it was possible, but this is the best Mac N Cheese I've ever had.

 

Cam agreed.

 

He ate it every day for a week until it was gone.

 

This will definitely be my go-to for parties, pot lucks, or a quick weekend meal for company.

 

Now, let's get to it.

 

 

4 Tbs. unsalted butter

salt and pepper

3 cups elbow macaroni

2 (12 oz.) cans evaporated milk

1/3 cup milk

2 large eggs

1/2 tsp. salt

1/4 tsp. garlic or onion powder

2 (8 oz.) packages extra-sharp cheddar cheese, grated

1 (8 oz.) package Monterrey Jack cheese, grated

paprika

 

 

 

 

Preheat oven to 375.

 

Generously butter a 13x9 baking dish, set aside.

 

Bring a large pot of water to a boil, add salt and macaroni.

 

 

Cook according to package instructions.

 

Drain and return to pot.

 

Add butter and toss until the pasta is coated and butter is melted.

 

 

In a medium bowl, whisk together evaporated milk, milk, and eggs.

 

 

Add salt and garlic powder, 1 tsp. salt, and 1/2 tsp. pepper.

 

 

In another medium bowl, combine cheeses (I bought blocks of cheese and grated them myself with my food processor).

 

 

Place 1/3 of the macaroni in an even layer in the bottom of the prepared baking dish.

 

 

Cover evenly with 1/3 of the cheese.

 

 

Repeat with remaining macaroni and cheese mixtures.

 

 

Pour milk mixture evenly over contents in baking dish.

 

 

Sprinkle with paprika.

 

 

Bake until top layer is lightly browned, 35-45 minutes.

 

 

Let stand for 10-15 minutes before serving.

 

 

And enjoy for the rest of the week or bring to a pot luck.