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Yummly User: "I added one more cheese it was perfect" Read More
11Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. dry elbow macaroni
- 1 Tbsp. butter
- 24 oz. evaporated milk (2-12 oz cans)
- 2 eggs
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. paprika
- 4 cups shredded cheese (any variety, I use 8 oz gouda, 8 oz monterey jack, and 16 oz sharp cheddar cheese.)
- paprika (extra, for top)
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Reviews(11)
Yummly User 3 years ago
It was super watery, don’t recommend
Yummly User 3 years ago
Good flavor but structurally a mess maybe leaves eggs out?
Yummly User 4 years ago
I added one more cheese it was perfect
Yummly User 4 years ago
This was delish!!!! Extremely cheesy.
Yummly User 4 years ago
Yum yum! Took half an hour and delicious! Mine wasn't dry as I see other people's turned out; because I cooked the pasta in the saucepan until it was more or less done, then added the cheese and sauce, and baked for about 10 mins. Lovely, moist, and cheesy
Yummly User 4 years ago
Not as cheesy and creamy as I’d hoped. Followed the recipe to the T however top was already brown and wasn’t able to add cheese on top and broil, was afraid of drying it out
Yummly User 4 years ago
A little dry. Used sharp cheddar and Colby - maybe experiment with some different cheeses.
Yummly User 4 years ago
great. next time going to add onion and tinned tomatoes
Yummly User 4 years ago
Cheesy as I expected I only used 2 cheese Gouda and mild cheese it turned out wonderful...
Yummly User 4 years ago
lovely it was just right
Yummly User 4 years ago
best macaroni and cheese i have ever had!