Baked Macaroni and Cheese

READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTE: on the shredded cheeses - each 8 ounces of shredded cheese is equal to 2 cups. So you will have 2 cups EACH of sharp cheddar, monterey jack, and colby - 6 cups total.
  • Set aside 1/2 to 1 cup of the sharp cheddar cheese - you will use this to top the macaroni and cheese. If you like a lot of cheese on top, set aside a cup. If you just want a sprinkle of cheese on top, set aside half a cup.
  • Preheat the oven to 350º F.
  • Cook the macaroni to the "al dente" stage, according to the package directions. Drain well and set aside.
  • In a large mixing bowl, beat the eggs together with the milk and the evaporated milk. Add the dried mustard, hot sauce, and salt and mix well.
  • Add the cooked, drained macaroni to the milk mixture. Add the melted butter and the sour cream and mix well.
  • Add the shredded sharp cheddar, monterey jack, colby, and the velveeta to the macaroni and mix well, stirring for a minute or two to make sure all the ingredients are well combined.
  • Pour the macaroni mixture into a greased 9 inch by 13 inch casserole dish, and top with the reserved shredded sharp cheddar.
  • Bake at 350º for 45 minutes or until the top is lightly browned.
  • Let sit for 5 minutes before serving.
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