Super Cheesy Macaroni and Cheese
I saw this recipe on a cooking show and made a few small changes. It's the best mac and cheese I've ever had!
I saw this recipe on a cooking show and made a few small changes. It's the best mac and cheese I've ever had!
- Carbohydrate 105.924135 g
- Cholesterol 752.663125 mg
- Fat 84.13549625 g
- Fiber 3.85967505025864 g
- Protein 76.61449125 g
- Saturated Fat 48.01557 g
- Serving Size 1 1 Serving (574g)
- Sodium 1283.6375 mg
- Sugar 102.064459949741 g
- Trans Fat 6.48058125000001 g
- Calories 1489 calories
Step-by-step
- Preheat oven to 325 degrees.
- Cook the pasta in boiling water for 8 minutes, or until al dente.
- Drain pasta and rinse with cold water to stop the cooking process.
- In a large bowl, mix together eggs, evaporated milk, melted butter, salt, pepper and dry mustard.
- Stir in 3/4 (or 3 cups) of the shredded cheese and then add the pasta.
- Spray an 8x8 inch baking pan with nonstick spray and add the pasta mixture.
- Top with remaining cheese.
- Bake approx. 35-40 minutes or until the cheese is golden and bubbly.
Swapping evaporated milk for fresh whole milk alters the protein structure of the sauce, yielding a denser emulsion that resists breaking under high heat. Evaporated milk contains less than sixty percent of the water found in fresh milk, which concentrates the dairy solids and creates a stable base for heavy cheese loads. Mastering this style requires attention to specific thermal thresholds and handling techniques.
- Bake the dish in an 8x8 inch glass or ceramic pan at 325 degrees Fahrenheit for 35 to 40 minutes until the surface turns golden and bubbles vigorously.
- Cool assembled portions completely before wrapping them tightly in plastic wrap and aluminum foil for freezer storage up to three months.
- Thaw frozen pans overnight in the refrigerator at 40 degrees Fahrenheit or lower before baking to ensure even heat penetration.
- Reheat individual portions in a 350-degree oven for twenty minutes, covering the top with foil to prevent excessive browning of the cheddar crust.
- Scale quantities linearly when multiplying the base yield, but monitor baking times closely as deeper pans require extended thermal transfer.
Proper moisture management prevents the pasta from turning mushy during extended storage or double-bake cycles. Careful temperature control guarantees consistent textural results regardless of batch size.
