Church Supper Macaroni and Cheese
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Church Supper Macaroni and Cheese

1. Salt - 2 tablespoons
2. Elbow macaroni - 2 cups
3. Butter, softened (Optional) - ¼ cup
4. Large eggs - 2
5. Evaporated milk - 1 (12 fluid ounce) can
6. Sweetened condensed milk - ½ (14 ounce) can
7. Extra-sharp Cheddar cheese, shredded - 1 ½ pounds
8. Paprika, or to taste - 1 pinch
9. Butter (Optional) - ¼ cup
10. Soft bread crumbs (Optional) - ½ cup

How to cook deliciously - Church Supper Macaroni and Cheese

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole with butter.

2. Stage

Dissolve salt in a large pot of water. Bring to a boil and cook macaroni, stirring often, until pasta is tender but still slightly firm to the bite, about 8 minutes. Rinse macaroni under cool water, drain, and transfer to a bowl. Stir 1/4 cup softened butter into macaroni and toss a few times to melt butter and coat macaroni.

3. Stage

Beat eggs in a bowl; whisk evaporated and condensed milks into eggs.

4. Stage

Spread a layer of macaroni into the bottom of the prepared casserole; sprinkle with a layer of Cheddar cheese. Continue layering macaroni and cheese, ending with a layer of cheese on top. Pour egg-milk mixture over the layers. Use a fork to gently dig into the layers, assuring that the egg-milk mixture flows into all the layers. Sprinkle with paprika.

5. Stage

Melt 1/4 cup butter in a small skillet over medium heat; cook bread crumbs in the hot butter, stirring constantly, until fragrant and golden, 2 to 3 minutes. Sprinkle crumb topping over casserole.

6. Stage

Bake in the preheated oven until casserole is browned and bubbling, about 45 minutes.