Prep 15 mins
Cook 45 mins
I have had this mac and cheese and it truly is awesomely rich and creamy! I had totally forgotten how good it was until I opened the June 2006 issue of Midwest Living and there it was. No more trips to Chicago to get it, here is the recipe!
- 283.49 g elbow macaroni
- 226.79 g packageshredded sharp cheddar cheese (2cups)
- 226.79 g package Velveeta cheese, pasteurized processed cheese, cut up (1 cup)
- 59.14 ml butter, cut into pieces
- 3 eggs, slightly beaten
- 340.19 g can evaporated milk
- 304.75 g can condensed cheddar cheese soup
- 1.23 ml seasoning salt
- 1.23 ml ground pepper (white if you have it)
- Let cheeses and butter stand at room temperature.
- Cook macaroni according to package directions until almost al dente'.
- Drain macaroni and transfer to a large bowl.
- Add 1 cup shredded cheese and Velveeta cubes to hot pasta and stir gently til cheeses start to melt.
- In a medium mixing bowl, whisk the eggs, butter, milk, soup, salt and pepper.
- Stir this mixture into the cooked macaroni mixture.
- Transfer half into a 13x9 sprayed baking dish.
- Sprinkle with 1/2 cup of shredded cheese.
- Top with remaining macaroni mixture.
- Bake covered at 325 degrees for 30 minutes.
- Sprinkle with remaining 1/2 cup of shredded cheese.
- Return to oven and bake 15 minutes more until cheese is melted and bubbly brown.
- Let stand 10 minutes before serving to meld flavors.
I had tried every recipe from Paula Deen to Alton Brown...this one has the best creamy taste with a little of the casserole texture! LOVE LOVE It!
My husband and I are from Chicago, we know good food, and this is it! Easy to prepare, and the ingredients combine into delicious eating. We used bow tie pasta and it was very good. Give this one at try.
Made this recipe for TG this season, after secretly suffering with own mac and cheese for years. But when I saw Army and Lou's name and remembered that out beloved Mayor Harold Washington spent countless hours dining at this Chicago area restaurant. I perused the recipe and found it to be similar to mother's recipes..that is, making a milk and and egg base poured over the macaroni and cheese. I added buttered, seasoned panko crumbs to the top, and voila, a tender, cheesy dish that I had been missing Forever. I tucked this away in my cookbook, and it will be a holiday staple....you say why only holiday? look a t the calorie count. I love it but don't think my system can take it more than 2-3 times per year. Fabulous!