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I saw this recipe on Guy's Big Bite on the Food Network. I made a couple of small changes. Best macaroni and cheese I've ever eaten/made!
"I always made the white-sauce kind before & was just curious how this would turn out--it was really good! Just as creamy as the other kind & way easier to make. Intensely cheesy, will use .5 sharp and .5 mild next time"- Lynn1775
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Preheat oven to 325 degrees.
Cook the pasta in boiling water for 8 minutes, or until al dente.
Drain pasta and rinse with cold water to stop the cooking process.
In a large bowl, mix together eggs, evaporated milk, melted butter, salt, pepper and dry mustard.
Stir in 3/4 (or 3 cups) of the shredded cheese and then add the pasta.
Spray an 8x8 inch baking pan with nonstick spray and add the pasta mixture.
Top with remaining cheese.
Bake approx. 35-40 minutes or until the cheese is golden and bubbly.
Make sure you use a good quality cheese or the end result can be a little greasy.
Also the recipe called for a dusting of paprika after you put the final layer of cheese on but before it goes in the oven. I didn't have any but it still turned out great!
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Rdykes 1 month ago
grasshopr 1 year ago
kayala 1 year ago
Ssuitepea 1 year agoI've already had requests to make this again! I took it to Easter dinner and there was nothing left, everyone loved it. I think it's going to be my new potluck staple recipe now!!!
Lynn1775 2 years agoI always made the white-sauce kind before & was just curious how this would turn out--it was really good! Just as creamy as the other kind & way easier to make. Intensely cheesy, will use .5 sharp and .5 mild next time.
dcli23 2 years agonot very creamy...I'll stick with my deschemel sauce.
Jdramirez 2 years agoThis could also be frozen and baked at a later date. Just adjust bake time.