Baked Macaroni and Cheese
photo by xtine
- Ready In:
- 1 lb elbow macaroni
- 2 eggs
- 1 cup whole milk
- 2 (12 ounce) cans evaporated milk
- 1 teaspoon dried mustard
- 1 teaspoon hot sauce
- 1 1⁄2 teaspoons salt
- 1⁄2 cup butter, melted and cooled
- 1⁄4 cup sour cream
- 8 ounces shredded sharp cheddar cheese, divided
- 8 ounces shredded monterey jack cheese
- 8 ounces shredded colby cheese
- 1⁄2 lb Velveeta cheese, cut in half inch cubes
- 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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RECIPE SUBMITTED BY
<p>I'm originally from Atlanta, GA, but I now live in Brooklyn, NY with my husband, cat, and dog. I'm a film and video editor, but cooking is my main hobby - if you can call something you do multiple times a day a hobby. <br />I enjoy all types of food, from molecular gastronomy to 70's suburban Mom type stuff. While I like to make recipes from cookbooks by true chefs, I don't turn my nose up at Campbell's Cream of Mushroom - I'm not a food snob. <br /> I love foods from all nations/cultures, and I am fortunate enough to live in NYC so I can go to restaurants which serve food from pretty much anywhere on the globe. Because of this most of my recipes tend to be in the Western European/American food tradition - I find it easier to pay the experts for more complicated delicacies such as Dosai, Pho & Injera. I really enjoy having so many great food resources available to me here in NYC. One of my favorite stores is Kalustyan's http://www.kalustyans.com/ <br />they have every spice, bean, & grain in the world. If there's something you can't find, look on their website. I bet they'll have it and they can ship it to you! <br />Many of my recipes are Southern, because that's the food I grew up on. I hope the recipes I have posted here will be useful to folks out in the 'zaar universe! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PACfall08partic.jpg border=0 alt=Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket /> <br /><img src=http://i38.photobucket.com/albums/e110/flower753/Food/my3chefsnov2008.jpg alt= /></p>