Is there anything better than homemade macaroni and cheese? It's a staple in our house and is what most would consider a national treasure. Its ooey-gooey cheesy goodness makes it the ultimate comfort food, making it the perfect side dish for a busy weeknight dinner or any celebration. This recipe comes together in record time and will be a fan favorite for sure!
Yield: 8 servings
Ingredients
16 ounces elbow macaroni, cooked al dente and drained
½ cup reserved pasta water
12 ounces evaporated milk
½ cup butter
2 cups sharp cheddar cheese, freshly shredded
1 cup parmesan cheese, freshly shredded
1 teaspoon black pepper
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
Directions
Preheat oven to 350 degrees.
Prepare pasta according to package directions. Reserve ½ cup pasta water. Drain pasta.
In a 6 quart stockpot, melt butter. Return pasta to stockpot. Slowly stir in evaporated milk. Add 1 ½ cups cheddar cheese and ½ cup Parmesan, then mix in the seasonings.
Heat pasta through and allow sauce to slightly thicken, approximately 2-3 minutes.
Remove from heat and add mixture to a greased 3-quart baking dish. Top with remaining cheese and bake for 15 minutes or until cheese is melted and edges are golden brown.
Serve warm.
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