Love in every dish!
Search
Generic filters
Exact matches only
Search in title
Search in content
Search in excerpt
Filter by Custom Post Type

Ingredients

THIS RECIPE CAN BE DOUBLED OR TRIPLED TO SUIT YOUR NEEDS

1 pound elbow macaroni noodles
1 stick melted butter
4 cups cubed sharp cheddar cheese(MORE IF NEEDED OR PREFERRED)
2 cup pepper jack cheese
16 ounces shredded sharp cheddar cheese
8 oz ounces mild cheddar cheese
4 large eggs
12 ounces carnation evaporated milk
1 cup whole milk
1/3 cup sour cream
garlic powder (to taste)
salt and pepper(to taste)

Follow the directions on the back of your package for cooking the noodles.
In a bowl combine the milk, carnation milk, eggs,salt and pepper,garlic powder,butter and 8 ounces of shredded sharp cheddar cheese mix well. Once the noodles are cooked and drained and the 3 cups of cheese and pepper jack cheese and mix to distribute evenly. Then combine the milk mixture with the noodles and stir well. Bake the mac and cheese in a preheated 350 degree oven for 40 minutes covered. Remove the mac and cheese from the oven and top with even more cheese. Put the mac and cheese back in the oven and bake 10 to 15 minutes until all the cheese has melted and golden on top! Remove it from the oven and allow to cool at least ten minutes before eating 🙂 enjoy!