Easy Homemade Macaroni and Cheese
photo by DuChick
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 141.74 g can evaporated milk
- 2 eggs, lightly beaten
- 29.58 ml butter or 29.58 ml margarine, melted
- 1.23-2.46 ml ground red pepper
- 226.79 g Velveeta cheese, cut up
- 236.59 ml kraft shredded cheddar cheese
- 473.18 ml elbow macaroni, cooked, drained
- 59.14 ml breadcrumbs
directions
- PREHEAT oven to 350°F.
- Mix milk and eggs in large bowl.
- Add butter, red pepper, prepared cheese product and cheddar cheese.
- Stir in macaroni; mix lightly.
- POUR into 1-1/2-quart casserole.
- BAKE 15 minutes or until heated through.
- Sprinkle bread crumbs on top.
- Bake for 5 more minutes.
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Reviews
-
This was so very, very good. I made a couple of smallish changes. 1. I used a 16 oz. bag of trio italiano pasta rather than 2 cups of elbows (I had to feed 2 growing teenage boys!). 2. My can of evap. milk was 12 oz. - I whippped the milk with the eggs and cayenne in my magic bullet to really combine them well. 3. I used 8 oz. of colby cheese since that was what I had open already plus the valveeta. 4. I added a bit of melted butter to the cracker crumbs rather than use bread crumbs and didn't put them on till the very end and browned them under the broiler. This was truly excellent mac and cheese and my kids couldn't get enough of it - the pan was practically licked clean! Thanks for a winner! A
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Nummy! My DD was having a bad day, so I wanted to make her favorite comfort food and thought I'd try to skinny this up with lighter ingredients. It was great with skim evaporated milk, 2% Velveeta and 2% cheddar shreds. I used only a few shakes of cayenne to keep it mild. This is a winner. Thanks Tina!
RECIPE SUBMITTED BY
Tina D. Breen
United States
Creating edible delights for All, including my pets, brings me great joy and pleasure!