Recipe courtesy of Kardea Brown
From:
Food Network Magazine
Grandma’s Old-Fashioned Baked Mac And Cheese
Getting reviews...
- Level: Easy
- Total: 1 hr 50 min
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 630
- Total Fat
- 55 g
- Saturated Fat
- 31 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 26 g
- Cholesterol
- 244 mg
- Sodium
- 602 mg
"People say this reminds them of their childhood. Plus it’s loaded with butter and cheese — what’s not to love about that combo?"
- Level: Easy
- Total: 1 hr 50 min
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 630
- Total Fat
- 55 g
- Saturated Fat
- 31 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 7 g
- Protein
- 26 g
- Cholesterol
- 244 mg
- Sodium
- 602 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente. Drain and return to the pot. Add the melted butter and stir until combined.
- Whisk together the evaporated milk, heavy cream, eggs, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl; add to the macaroni. Set aside 1 cup shredded extra-sharp cheddar for the top. Stir in the remaining shredded cheese and all of the cubed cheese. Transfer the mac and cheese to the prepared baking dish and sprinkle the reserved shredded cheese evenly over the top.
- Cover the dish with foil (coat the underside with cooking spray). Bake until the pasta is bubbly, about 40 minutes. Uncover and bake until the cheese is browned, about 15 more minutes. Brown the macaroni under the broiler if needed, about 5 minutes. Let stand 15 minutes before serving.
