Creamy Macaroni and Cheese

Traditionally a mac and cheese casserole recipe starts with a white sauce, which can be time consuming. Skip a step with this easy recipe, which gets its rich creaminess from evaporated milk and condensed soup.

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48 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
25 mins
Bake:
40 mins 325°F
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Creamy Macaroni and Cheese

Ingredients
16
ounces dried elbow macaroni (4 cups)
2
1
8 ounce package pasteurized prepared cheese product, cut up
1/4
cup butter, cut up
3
eggs, lightly beaten
1
12 ounce can evaporated milk
1
10 3/4 ounce can condensed cheddar cheese soup or 1 cup process cheese dip
1/4
teaspoon ground white pepper

Directions

  1. 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.
  2. 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.
  3. 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

Lighten Up:

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
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