Recipe by Meghan Williams
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!).
Top Review by sugarpea
Made 1/2 a recipe easily and used some Montreal Steak Seasoning recipe #83902 and Lawrey's Seasoned Salt recipe #170514, avoiding MSG. Requires a few steps but is worth the effort.
- 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
Directions See How It's Made
- 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!