Church Supper Macaroni and Cheese recipe
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Ingredients
- 2 tablespoons salt 2 cups elbow macaroni ¼ cup butter, softened 2 large eggs 1 (12 fluid ounce) can evaporated milk ½ (14 ounce) can sweetened condensed milk 1 ½ pounds extra-sharp Cheddar cheese, shredded 1 pinch paprika, or to taste ¼ cup butter ½ cup soft bread crumbs
Nutrition Info
- 709.8 caloriescarbohydrate: 40.4 gcholesterol: 188.4 mgfat: 47.2 gfiber: 1 gprotein: 31.7 gsaturatedFat: 29.2 gservingSize: -sodium: 2473.9 mgsugar: 19.5 gtransFat: : -unsaturatedFat: : -
Directions Church Supper Macaroni and Cheese
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.
Dissolve salt in a large pot of water. Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. Rinse macaroni under cool water, drain, and transfer to a bowl. Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni.
Beat eggs in a bowl, whisk evaporated and condensed milks into eggs.
Spread a layer of macaroni into the bottom of the prepared casserole, sprinkle with a layer of Cheddar cheese. Continue layering macaroni and cheese, ending with a layer of cheese on top. Pour egg-milk mixture over the layers. Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. Sprinkle with paprika.
Melt 1/4 cup butter in a small skillet over medium heat, cook bread crumbs in the hot butter, stirring constantly, until fragrant and golden, 2 to 3 minutes. Sprinkle crumb topping over casserole.
Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.