Monday, September 30, 2013

Divine Decadence

Mac and Cheese and dogs at work was supposed to be Tuesday but got bumped to Wednesday. I had the casserole in the oven when I found out so not terribly happy. After it cooled it went straight to the fridge.

I had made a bit extra for home which I baked for dinner tonight to test the recipe. Yum. Not our normal fare by a long shot but for work...well whatever goes. This was very cheesy but had lots of flavor and a nice consistancy. I give it 2 thumbs up but cannot make it often. I pulled this off of Pinterest.

Sweetie Pie's Macaroni and Cheese

1 pound of cooked drained macaroni ( I used 2 pounds honestly after mixing the amount of liquid it just looked like it needed more)
1 c whole milk
2 12 oz cans of evaporated milk
3 eggs
2 sticks of butter cubed small
1/2 pound Colby, Monterrey Jack, Sharp Cheddar and 1 pound of cubed Velveeta (2 1/2 pounds of cheese!)
1 T white pepper
1 T sugar
Grated cheese to top
I also had homemade croutons I crushed and spread on top

Preheat oven 350. Boil and drain the macaroni just underdone.
In a large bowl (LARGE) mix the milks and eggs, pepper, butter, salt, sugar and grated cheeses. Add the macaroni and mix well.

I poured this into a large 1/2 roasting pan and it came to the top with a full quart casserole left over.  Bake for 35-45 minutes till bubbly and slightly browned. This will serve 15-20 people.

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...