Southern Baked Macaroni and Cheese
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
- 3 eggs
- 2 tsp salt
- 2 cups shredded monterey jack cheese
- 1/2 tsp ground black pepper
- 2 cups uncooked elbow macaroni pasta
- 2 cups american and mild cheddar shreds
- 4 cups shredded sharp cheddar cheese
- 14 oz can evaporated milk
- 2 cups half & half
- Carbohydrate 32.4315870506248 g
- Cholesterol 1243.51587915282 mg
- Fat 396.076978144042 g
- Fiber 0.313583333333333 g
- Protein 311.351613484812 g
- Saturated Fat 251.559776467536 g
- Serving Size 1 1 recipe (1481g)
- Sodium 7675.80146622763 mg
- Sugar 32.1180037172915 g
- Trans Fat 20.4879270261627 g
- Calories 4938 calories
Pour 6 cups of water in a pot along with 2 tsps of salt. Bring the water to a boil, then add the pasta and cook until it's al dente ( cooked, but firm). Drain the pasta, and rinse under cool water. Set it to the side In a large mixing bowl beat all three eggs until frothy. Next add in the evaporated milk, then the half & half. Mix until well incorporated. Add all of the cheeses, except 1 cup of sharp cheddar, and 1/2 cup monterey jack cheese. Next add in the pasta, then the salt, and black pepper. Fold in. Spray your bake dish with non sticking spray, then pour the macaroni into the dish. Sprinkle the remaining cheese on top of the macaroni. Bake uncovered on 350 F, for 40 minutes. Let the macaroni and cheese sit for 5-10 minutes before serving. Enjoy!
