Talk about comfort food!!! This recipe for homemade mac 'n' cheese is divine! I found it on Martha Stewart's website so I knew it would be good. This recipe is for a 9x13 pan but I found it made waaayyy more than our family of three could eat. The next time I made it, I cut the recipe in half and did a square pan. You could also make it for a side dish but we had it as the main course with some french bread and fresh salad. Enjoy!!!
4 T. butter, plus more for baking dish
coarse salt and ground black pepper
3 c. elbow macaroni
2 (12 oz.) cans evaporated milk
1/3 c. skim milk
2 eggs
1/2 tsp. seasoning salt
1/4 tsp. garlic powder
2 (8 0z.) packages extra sharp cheddar cheese, grated (I used the finely shredded and it was fine)
1 (8 oz.) monterey jack cheese, grated (again, I used finely shredded colby-jack) paprika
Directions:
1. Butter a 9x13 baking dish. Prepare macaroni according to directions; drain and stir in butter until melted.
2. Whisk together evaporated milk, skim milk and eggs. Add seasoning salt, garlic powder, 1tsp. salt and 1/2 tsp. pepper. In another large bowl, combine cheeses.
3. Place 1/3 of the macaroni into pan, place 1/3 of the cheese. Repeat two more times. Once layers are complete, pour milk mixture over the top. Sprinkle with paprika.
4. Bake at 375 degrees for 35-45 minutes.
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