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    Cheesy Macaroni and Cheese


    Source of Recipe


    vbb

    Recipe Introduction


    Preparation - 15 min | Cooking - 45 min | Yields - 6

    List of Ingredients




    2 cups dry small elbow macaroni or shells
    1/4 cup (1/2 stick) butter or margarine, cut into pieces
    1 can (12 fluid ounces) CARNATION Evaporated Milk
    2 large eggs
    1 teaspoon dry mustard
    1/2 teaspoon ground white pepper
    2 cups (8 ounces) shredded cheddar cheese
    1 cup (4 ounces) American cheese, cut into pieces

    Recipe



    PREHEAT oven to 350° F.

    PREPARE pasta according to package directions. Return to saucepan. Add butter; stir until melted.

    WHISK together evaporated milk, eggs, mustard and pepper in medium bowl. Add to pasta mixture; stir. Add cheddar cheese and American cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2-quart casserole dish.

    BAKE for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.

    FOR FREEZE AHEAD:
    PREPARE as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator.

    PREHEAT oven to 350° F.

    BAKE, uncovered, stirring halfway through, for 45 to 50 minutes or until bubbly and top is lightly golden. Season with salt.

 

 

 


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