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| 7 cups |
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water |
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| 3 cups |
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uncooked mac elbows |
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| 1 Tbs |
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salt |
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| 1 |
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stick butter |
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| 1 |
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12oz can evaporated milk |
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| 3 |
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eggs |
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| 1 lb |
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Velveeta cheese, cubed |
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| 10-12 oz |
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sliced block sharp cheddar cheese |
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Paprika |
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| Bring water, butter, and salt to a boil. Add elbows and boil for 10 mins. Remove from heat. DO NOT DRAIN. Add cubed Velveeta cheese and mix well until cheese has melted and blended thoroughly. Allow to cool somewhat. Beat 3 eggs well and add evaporated milk to eggs. Stir to blend and add to mac. Blend well and allow to cool some more. Pour mac and cheese into a 9x13 buttered baking dish or disposable aluminum half pan. Cover with sliced sharp cheddar and sprinkle with Paprika. Place dish in 375* oven for approx. 45 mins. or until bubbly and golden brown. Allow to rest about 20 mins. before serving. |
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| Recipe Source |
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Author: Michelob |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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