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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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  • Makes: 8 servings
  • Prep: 25 mins
  • Bake: 40 mins 325°F

Creamy Macaroni and Cheese

Ingredients

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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