Creamy Macaroni and Cheese

Ingredients:


16 ounces dried elbow macaroni (4 cups)
2 cups shredded sharp cheddar cheese (8 ounces)
1 8 ounce package pasteurized prepared cheese product, cut up
1/4 cup butter, cut up
3 eggs, lightly beaten
1 -12 ounce can evaporated milk
1 -10 3/4 ounce can condensed cheddar cheese soup or 1 cup process cheese dip
1/4 teaspoon ground white pepper

Directions:

Preheat oven to 325 degrees F. Cook macaroni according to package directions.

Meanwhile, let the cheeses and butter stand at room temperature. Drain macaroni; transfer to a very large bowl.

Add 1-1/2 cups of the shredded cheddar cheese, the cheese product, and the butter to the hot pasta; stir well to combine. Set aside.

In a medium bowl whisk together eggs, milk, cheese soup, and white pepper until smooth. Stir egg mixture into macaroni mixture. Spoon macaroni mixture into a 3-quart casserole dish.

Cover and bake for 25 minutes. Uncover and stir well. Sprinkle evenly with the remaining 1/2 cup shredded cheddar cheese.            

Bake, uncovered, for 15 to 20 minutes more or until heated through (160 degrees F) and cheese melts.

From the Test Kitchen

LIGHTEN UP:

For a lighter macaroni and cheese, substitute reduced-fat versions of the cheddar cheese and cheese product. Use only 1/8 cup butter, decrease eggs to two, and use fat-free evaporated milk.

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