Photo: Chef Joe's Baked Macaroni and Cheese Recipe
Ingredients
- Kosher salt
- 2 cups elbow macaroni
- 2 eggs, beaten
- 2 cups evaporated milk
- 1/2 cup butter, melted
- 1/2 teaspoon cayenne pepper
- 2-1/2 cups grated sharp cheddar
- 1 cup bread crumbs
- 1 teaspoon paprika
- 1/4 cup grated Parmesan
Directions
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, 10 to 12 minutes. Drain, rinse with cold water, and set aside.
In a large bowl, beat the eggs with the milk, 1/4 cup melted butter, the cayenne pepper, and a teaspoon of salt.
Put half the macaroni into a buttered 2-quart casserole and top with half the cheddar cheese. Repeat. Pour the milk mixture over the macaroni and cheese.
In a small bowl, mix the bread crumbs with the paprika, the remaining butter, and the Parmesan. Sprinkle the bread crumb mixture over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By Cook4funNY
Maspeth, NY
on January 02, 2013
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This is a "real baked Mac & Cheese". Yes...it's not creamy but I've made this recipe a few times and it's always been great! I started to add a few other cheeses(Smoked Gouda, Gruyere along with the cheddar and it's still awesome. I use panko bread crumbs because I love the crunch. My 18yr old son can't wait for it to come out of the oven to devour it. Like all baked Mac & Cheese, it's definitely best when first baked, although we've heated left overs the next day and it's good but not as good as the day prior.
By risosnv1984
on December 26, 2012
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This recipe is absolutely amazing and a hit at every family gathering!!
By backdrop69_3800380
gloucester, VA
on December 25, 2012
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The only way to make mac and cheese. I use a combination of sharp cheddar and greyere. It is not a creamy type of dish, but is a traditional "baked" dish. Don't skimp on the cayenne...it makes the dish.
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