Wilson's Own Mac n' Cheese

Total Time:
55 min
Prep:
15 min
Cook:
40 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 quarts water
  • 1 tablespoon kosher salt, plus more for seasoning
  • 1 tablespoon vegetable oil
  • 2 cups uncooked elbow macaroni
  • 2 eggs
  • 1 1/2 cups evaporated milk
  • 1/2 stick butter, melted
  • Freshly ground black pepper
  • 16 ounces shredded sharp Cheddar
  • Dust with paprika
Directions
Watch how to make this recipe.
  • Preheat oven to 325 degrees F.

  • Bring water, salt, and oil to boil over high heat Add pasta, bring back to a boil and cook until al dente, 8 to 9 minutes. Drain pasta and rinse with cold water to stop the cooking process.

  • In a large bowl, mix together eggs, evaporated milk, melted butter and salt and pepper, to taste. Stir in 3/4 of the cheese and add the pasta. Spray an 8 by 8-inch baking pan with nonstick spray and add the pasta mixture. Top with remaining cheese and dust with paprika.

  • Bake until the cheese is golden and bubbly, about 30 minutes. Serve hot.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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