6-Quart Stock Pot
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(price as of Jul 31, 2013)
Baked Macaroni and Cheese
Macaroni and cheese is one of my favorite comfort foods. It took me a while to figure out how to make homemade macaroni and cheese. I was always intimidated about making it and would only make boxed macaroni and cheese. I used to rely on Velveeta for a quick fix but after trying for several times, I finally got it to the way that I and my family enjoy it. This macaroni and cheese recipe yields enough to feed a large family or to serve at a family gathering. Depending on how you slice the macaroni you should be able to get at least 20 servings from this dish.
The cooking concept can be used for different types of cheeses. I prefer sharp cheddar because it’s cheesy and readily available in my area. However in the future I plan to experiment a little more with some gourmet cheeses and with crab meat.
Macaroni and Cheese Ingredients
1 box (1 lb) elbow macaroni
2 sticks margarine or butter
2 cups or 1 bag oz sharp cheddar cheese
2 cups or 1 bag oz mild cheddar cheese
1 can 8 oz evaporated milk
1 teaspoon pepper
6 qt or larger stock pot
9 x 13 baking pan
Preheat your oven to 350 degrees.
Prepare elbow macaroni noodles, according to the directions on the box, al dente or about 6 minutes in a 6 quart or larger stock pot. Drain noodles in a strainer and stir in two eggs. Set to the side.
Melt a stick of margarine or butter in the stock pot.
After margarine completely melts, begin to slowly add shredded cheese on medium heat. Constantly stir the melted cheese and gradually add in the evaporated milk. If the mixture seems too thick, just add in more milk.
After all the cheese has melted, you should have a creamy consistency.
Next add the cooked macaroni noodles and pepper to the cheese mixture. Completely stir to make sure all the noodles are covered.
Transfer the macaroni to a 9x13 pan. Slice the other stick of margarine up and top the macaroni and cheese. If this is too much margarine for you just omit or use only a half stick.
Bake in the oven for 30-40 minutes or until edges are brown. I like my mac and cheese piping hot so I serve right out of the oven. Enjoy!