Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Another version of America's favorite comfort food. Can be made ahead and frozen for later use.

Ingredients Nutrition


  1. Preheat oven to 350*.
  2. Cook macaroni in medium saucepan for 8 to 10 minutes or until almost tender; drain. Return macaroni to saucepan. Add butter; stir until melted.
  3. Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. Add to macaroni mixture along with cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2-quart casserole dish.
  4. Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.
  6. Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator.
Most Helpful

When I went to go make this, I found that my evaporated milk was too old to use, so I ended up just using regular milk. It turned out fine, though. Can't wait to be able to do it with the right kind, though. I love macaroni and cheese! Thanks for another good recipe!

Panhandle Sam July 02, 2007