Name: Cheesy Macaroni and Cheese
Prep time: 15 s
Cook time: 45 s
Total time: 60 s
Yield: 6
Ingredients: 2 cups dry small elbow macaroni or shells; 1/4 cup (1/2 stick) butter or margarinecut into pieces; 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk; 2 large eggs; 1 teaspoon dry mustard; 1/2 teaspoon ground white pepper; 2 cups (8 ounces) shredded cheddar cheese; 1 cup (4 ounces) American cheesecut into pieces

INGREDIENTS

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2 cups dry small elbow macaroni or shells
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1/4 cup (1/2 stick) butter or margarine, cut into pieces
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1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
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2 large eggs
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1 teaspoon dry mustard
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1/2 teaspoon ground white pepper
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2 cups (8 ounces) shredded cheddar cheese
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1 cup (4 ounces) American cheese, cut into pieces

KEY INGREDIENTS

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Milk

(12 oz)

MAKE IT

Instrucciones En Español

Step 1

Preheat oven to 350° F.

Step 2

Prepare pasta according to package directions. Return to saucepan. Add butter; stir until melted.

Step 3

Whisk together evaporated milk, eggs, mustard and pepper in medium bowl. Add to pasta mixture; stir. Add cheddar cheese and American cheese; stir. Cook over low heat, stirring constantly, until cheese begins to melt. Pour into 1 1/2-quart casserole dish.

Step 4

Bake for 10 minutes; stir. Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden. Season with salt.

Step 5

For Freeze Ahead: Prepare as above; do not bake. Cover; freeze up to 2 months. Thaw overnight in refrigerator. Preheat oven to 350° F. Bake, uncovered, stirring halfway through, for 45 to 50 minutes or until bubbly and top is lightly golden. Season with salt.