Mac and Cheese
Made by
Cory Armstead
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EBT Friendly: Approximately 100%
Total Time: 58 Minutes
This rich baked mac and cheese combines tender elbow noodles with evaporated milk, butter, eggs, and three kinds of cheese. A fully covered cheese topping bakes into a deeply golden crust while the center stays creamy and comforting.
Estimated Nutrition Per Serving
| Calories: 565 | Protein: 24g | Carbs: 48g | Fat: 31g |
Ingredients:
For the Mac and Cheese
- elbow noodles
- water
- salt
- olive oil
- 1 stick salted butter
- 1 can evaporated milk
- mozzarella cheese (plus more for topping)
- medium cheddar cheese (plus more for topping)
- sharp cheddar cheese (plus more for topping)
- 2 eggs
- black pepper
- salt (to taste)
- garlic powder
- onion powder
- ground mustard seed
- paprika
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Preheat the oven to 400°F. Lightly grease a deep 9-by-13-inch baking dish or similarly sized casserole dish.
- Bring a large pot of water to a boil. Add the pasta-water SALT, OLIVE OIL, and ELBOW MACARONI.
- Cook the macaroni for approximately 8 minutes, or until just al dente. Drain thoroughly and return the hot noodles to the pot.
- Add the SALTED BUTTER to the hot noodles and stir until it melts completely and coats the pasta.
- Pour in the EVAPORATED MILK and stir to combine.
- In a separate bowl, whisk the EGGS until smooth. Slowly whisk in about ½ cup of the warm milk mixture to temper the eggs.
- Pour the tempered egg mixture back into the pot while stirring continuously so the eggs blend evenly without scrambling.
- Add 1 cup each of the MOZZARELLA, MEDIUM CHEDDAR, and SHARP CHEDDAR.
- Season with the BLACK PEPPER, SALT, GARLIC POWDER, ONION POWDER, GROUND MUSTARD, and ½ teaspoon of the PAPRIKA.
- Mix thoroughly until the butter is fully melted, the cheese begins to melt, and the seasonings are evenly distributed.
- Pour the macaroni mixture evenly into the prepared baking dish.
- Combine the remaining MOZZARELLA, MEDIUM CHEDDAR, and SHARP CHEDDAR. Spread the cheese over the entire surface so the macaroni is fully covered.
- Sprinkle the remaining PAPRIKA over the cheese topping for color.
- Bake uncovered for 30 minutes, or until the center is hot and set and the cheese topping is melted, bubbling, and deeply golden.
- Allow the mac and cheese to rest for 5–10 minutes before scooping and serving.
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