This Christmas season, cheesy baked macaroni is a nice meal to make. Is it true that I’m completely alone, or are there any methods I may employ? We’ll send you an email with the ingredients list and procedure for this dish, as well as a link to tesco real food where you can get it.
I’m preparing an extra creamy, cheesy mac and cheese today.
This macaroni cheese dish is quick and easy to make, making it ideal for a quick lunch or dinner. Seriously, the fat content of whole milk makes for a creamier, more delightful mac & cheese in my view. This recipe is suitable for consumption at any time of day, whether it is 9 a.m. or 9 p.m. This is one of my favorite ingredients in macaroni and cheese.
Ingredients :
3 cups dry elbow macaroni
4 Tbsp salted butter
2 (370 mL/12 oz) cans evaporated milk
1/3 cup milk of choice
2 large eggs
1/4 tsp garlic salt
4 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded
1 tsp paprika
Directions :
Bring a large pot of water to a boil. Add salt and macaroni, and cook until al dente.
Drain and return to the pot.
Add in the butter and stir until the butter is melted. Set aside.
In a large bowl, mix together the evaporated milk, milk, eggs and garlic salt until fully combined.
In a separate bowl, mix together the cheeses.
Preheat the oven to 375°F. Lightly spray a 9×13 inch baking pan.
Layer 1/3 of the macaroni, then 1/3 of the cheese.
Repeat with the remaining macaroni and cheese mixture.
Pour the milk mixture over top. Sprinkle the paprika evenly on top.
Bake in the preheated oven for 25-30 minutes.
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