A co-worker made this today and it knocked me off my low carb diet. It has a certain zip to it not found in most macaroni and cheese recipes. Must be the Zatarain's. Anyway, I thought it was the best macaroni and cheese recipe I have ever had.

Ingredients

6 serv.

box elbow macaroni↗1 lb
shredded sharp cheddar cheese↗4 cups
Velveeta cheese↗16 ounces
cubed
cheddar cheese soup1 ounce
can
eggs↗4
butter↗1⁄2 cup
melted
evaporated milk↗2 ounce
cans
zatarian's cajun seasoning↗
black pepper↗

Step-by-step instructions

1
Cook noodles according to pkg directions w/ a capful of oil.
2
Drain and rinse noodles.
3
Season noodles with Zatarains and pepper to taste.
4
In bowl, mix eggs, milk, soup, melted butter, Zatarians and pepper.
5
Add cheeses to noodles.
6
Add egg mixture to noodles.
7
Bake in a 9x13 pan for 45-60 min, until top is browned.

Source: food.com

Original recipe ↗

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