mac and cheese with evaporated milk and egg

Pour the egg, cream cheese and milk mixture over the macaroni and cheese.

Real cheddar cheese (not the powdered stuff), evaporated milk, eggs and a touch of brown sugar. Top the casserole with final 8 ounces of shredded cheddar. Nothing says comfort food like oven-baked macaroni & cheese. Mix together 8 ounces shredded cheddar and 8 ounces shredded Monterey Jack cheese.Īlternately layer macaroni noodles and the cheddar/Monterey Jack mixture into casserole dish. If there are chunks of cream cheese, that's OK. Mix together using whisk or hand mixer on low speed until combined. Layer noodles and cheese evenly into baking dish (aim for about 4 layers of noodles.

Spray a 3-quart 13x9 baking dish with cooking spray. Drain and set aside.Īdd softened cream cheese, evaporated milk, milk, eggs and seasonings in medium bowl. Combine evaporated milk, eggs, salt, pepper, mustard powder and cayenne pepper in a large bowl and mix thoroughly (make sure the eggs are well combined into the mixture). Cook macaroni to al dente, according to package directions.

Mac and cheese with evaporated milk and egg