This is the first mac and cheese I've ever made that didn't separate and get oily for me. I saw this being made on the local news a few weeks back,so I went to the website they posted and looked it up. It reminded me a lot of my mom's mac and cheese - not overly cheesy tasting.

Ingredients

4 serv.

cups dry small elbow macaroni or 2 cups pasta shells↗2 cups
cup butter or 1/4 cup margarine, cut into small pieces↗1⁄4 cup
(12 ounce) can evaporated milk↗1
large eggs↗2
teaspoon dry mustard1 teaspoon
teaspoon white pepper1⁄2 teaspoon
cups grated sharp cheddar cheese2 cups
ounces American cheese, cut into pieces↗4 ounces

Step-by-step instructions

1
Preheat oven to 350* Cook macaroni in medium saucepan for 8 to 10 minutes or until almost tender; drain.
2
Return macaroni to saucepan.
3
Add butter; stir until melted.
4
Whisk together evaporated milk,eggs,mustard and pepper in medium bowl.
5
Add to macaroni mixture along with cheese;stir.
6
Cook over low heat,stirring constantly until cheese begins to melt.
7
Pour into 1 1/2 quart casserole dish.
8
Bake for ten minutes;stir.
9
Bake for an additional 20 to 25 minutes or until bubbly and top is lightly golden.
10
Season with salt.

Source: food.com

Original recipe ↗

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