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
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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By mike.dhaene_111...
Bullock, NC
on March 29, 2013
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My daughter made a gluten free version of this and it's by far the best I have ever had. Most gluten free pasta even al dente pasta won't hold up, and gets very mushy especially when reheated. I have made it twice, even my husband who does not need it gluten free loves it. I have even cut the recipe in half and it still works. I do add gluten free garlic bread crumbs on the top per my daughters recommendation. Delicious!!!!
By diane48000
Eugene, Oregon
on March 18, 2013
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Tips: A lot of the reviews said it was greasy. Cheap cheese has a lot of oil in it, use the creamy good quality cheese. If a recipe calls for evaporated milk, taste it first because it has a different flavor than milk or cream and you might not like the flavor. Remember noodles will absorb liquid so I'm thinking a white sauce might help keep the noodles from sucking in all the liquid resulting in a dry mac and cheese. Make sure milk and cheese is room temp or warmed up or it will curdle when added to hot noodles.
By Lisa Followill
Fort Worth, TX
on January 04, 2013
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This is the best mac and cheese recipe I've ever made. My family loves it!
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