Ingredients:
°3 c elbow macaroni (uncooked)
°1 c whole milk
°1 c heavy cream
°2 eggs
°2 c sharp cheddar cheese (shredded)
°4 oz American Cheese (More of you want your macaroni and cheese to be even creamier)
°1 teaspoon garlic powder
°1 tsp onion powder
°½ tsp each, salt and pepper (to taste)
°½ tsp cayenne pepper
Instructions:
Preheat your oven to 350 degrees F (175 degrees C) and grease or spray your 9×13 baking dish with nonstick cooking spray.
Cook the elbow macaroni pasta according to the box instructions, but remove the pasta 2 minutes earlier than the recommended cooking time (for an al dente texture).
Drain the pasta and rinse with cold water. Put aside.
In bowl, whisk the eggs until frothy. Then add the milk and heavy cream, mix.
Add the cheeses, reserving 1 cup sharp cheddar cheese for garnish and seasoning (garlic powder, onion powder, salt, pepper & cayenne pepper) as well as cooked pasta. Stir to combine.
Transfer …
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