Prep 5 mins
Cook 50 mins
This is my mother-in-law's recipe for mac-n-cheese. It is heavenly and disappears quickly every time it's made. Around the holiday's, she gets many requests to make it because it is without a doubt the most delicious mac-n-cheese recipe many folks believe they've ever tasted (I happen to agree with that whole-heartedly, which is why I'm sharing it with you!).
- 12 -16 ounces pasta (can use any macaroni or macaroni-like pasta)
- 2 (8 ounce) bagsshredded colby-monterey jack cheese
- 1 tablespoon butter
- 2 eggs
- 2 (12 ounce) cans evaporated milk (may need to add a portion of a 3rd can)
- 2 tablespoons sugar, to taste
- 2 teaspoons Lawry's Seasoned Salt, to taste
- 1⁄4 teaspoon white pepper, to taste
- 1⁄4 teaspoon Accent seasoning, to taste (optional)
- cayenne pepper, to taste
- Cook pasta as directed.
- Butter 9x13-inch pan and sprinkle with some of the first bag of shredded cheese (2 tbsp or to taste).
- Drain pasta and leave sitting in strainer while mixing liquids.
- In a mixing bowl, whisk the two eggs until mixed.
- Mix in both cans of evaporated milk.
- Mix in sugar, Lawry's, white pepper, Accent, and cayenne pepper.
- Put pasta in bowl and add liquid mixture- liquid should cover pasta (or be within 1/4")- if it doesn't, add evaporated milk from the third can until it does. Add the rest of the first bag of shredded cheese.
- Stir until mixed completely.
- Pour mixture into 9x13-inch buttered pan.
- Spread second bag of shredded cheese evenly across the top.
- Cook at 350°F for 40 minutes or until brown and bubbly.
- GREAT TIP: To increase the moisture, cook your pasta the day before and let it soak in the liquid mixture (everything but the cheese). Leave it covered overnight in the refrigerator - the next day the pasta will have absorbed a good portion of the liquid so you'll need to use a couple extra cans of evaporated milk and perhaps 1 more egg, but the texture is oh-so lovely!
Made 1/2 a recipe easily and used some Montreal Steak Seasoning Montreal Steak Seasoning and Lawrey's Seasoned Salt Grilled Ground Meat Puffs, avoiding MSG. Requires a few steps but is worth the effort.
I liked this macaroni however i would decrease the amount of egg as the taste of it came through. DH and DS thought it tasted like an omelete I however liked it but i dont think i would make it again as i would be the only one eating it.
It was cold and rainy yesterday and we thought a big bowl of macaroni & cheese would be perfect...and "perfect" it was. We particularly liked the addition of the Lawry's and Accent seasoning. Once again this proves that you don't need complicated recipes and expensive ingredients to have a lovely dish. Thanks for sharing, Meg Williams.