Creamy Macaroni and Cheese
ounces dried elbow macaroni (4 cups)
cups shredded sharp cheddar cheese (8 ounces)
8 ounce package pasteurized prepared cheese product, cut up
cup butter, cut up
eggs, lightly beaten
12 ounce can evaporated milk
10 3/4 ounce can condensed cheddar cheese soup or 1 cup process cheese dip
teaspoon ground white pepper
- Preheat oven to 325 degrees F. Cook macaroni according to package directions. Meanwhile, let the cheeses and butter stand at room temperature. Drain macaroni; transfer to a very large bowl. Add 1-1/2 cups of the shredded cheddar cheese, the cheese product, and the butter to the hot pasta; stir well to combine. Set aside.
- In a medium bowl whisk together eggs, milk, cheese soup, and white pepper until smooth. Stir egg mixture into macaroni mixture. Spoon macaroni mixture into a 3-quart casserole dish.
- Cover and bake for 25 minutes. Uncover and stir well. Sprinkle evenly with the remaining 1/2 cup shredded cheddar cheese. Bake, uncovered, for 15 to 20 minutes more or until heated through (160 degrees F) and cheese melts.
From the Test Kitchen
For a lighter macaroni and cheese, substitute reduced-fat versions of the cheddar cheese and cheese product. Use only 1/8 cup butter, decrease eggs to two, and use fat-free evaporated milk.
Nutrition Facts(Creamy Macaroni and Cheese)
- Per serving:
- 635 kcal cal.,
- 35 g fat
- (21 g sat. fat,
- 1 g polyunsaturated fat,
- 6 g monounsatured fat),
- 189 mg chol.,
- 1207 mg sodium,
- 54 g carb.,
- 2 g fiber,
- 11 g sugar,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet