Asiago Macaroni and Cheese

This recipe can be made ahead to take to a pot luck. Can be baked for the last 15 minutes at the pot luck and will be ideal if baked then.

Cuisine: AmericanMain Ingredient: Pasta

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Recipe
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Nutrition
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Ingredients

Ready in 45 minutes
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Original recipe makes 10 Servings

5 cupscooked macaroni; 4 cups uncooked

5 tablespoonsbutter

2 Eggs

1/2 teaspoonsalt

1/2 teaspoonpepper

3 cupsmilk

4 cupsAsiago Cheese; shredded

2 cupsMozzarella; shredded

1/2 cupsParmesan; shredded

1/2 cupbread crumbs; Optional

Asiago Macaroni and Cheese Preparation

Cook the macaroni al dente so that macaroni is still somewhat firm. If it is overcooked it will fall apart when baked. I normally choose the larges elbow macaroni possible so that it can absorb the cheeses into the core. Drain all liquid from the pasta in strainer.

Place macaroni, butter, salt,pepper, milk, mozarella cheese, and 3 cups of asiago cheese in casserole dish. Reserve 1 cup asiago cheese for later. Mix eggs in a bowl first and then stir into mixture.

Cover casserole dish with aluminum foil or baking dish lid and cook 45 minutes at 350 degrees.

Uncover and add remaining cup of Asiago cheese & Parmesan evenly across the top, then sprinkle bread crumbs evenly on top last. Bake uncovered for another 15 minutes to allow the top layer of the dish to melt and brown slightly.

Notes

Can be prepared in a crock pot, too, but omit bread crumbs as they will not brown. Regardless of how prepared, do not overcook or the cheese will begin to separate and become unstable.