Cooking with the Emeralds - Mac and Cheese
Prep Time: 10 Min Cook Time: 20 Min
Prep Time: 10 Min
Cook Time: 20 Min
Equipment:
You will need a 9" x 13" baking dish. If you can't find shredded Velvetta cheese you can chop a block of Velvetta.
Ingredients:
- 12oz box of gluten-free macaroni noodles (Can use penne or rigatoni)
- 2 eggs whisked
- 2 – 12 oz cans of evaporated milk
- 2 teaspoons powdered dry mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Tabasco
- 2 cups shredded mild/sharp cheddar cheese
- 1 cup shredded parmesan cheese
- 2 cups shredded Velvetta cheese (if you can’t find shredded you can chop a block of Velvetta)
- 8 tablespoons butter (melted)
Instructions:
- Preheat oven to 400° F.
- In a large bowl combine whisked eggs, evaporated milk, powdered mustard, salt, pepper, and Tabasco and mix together until fully combined.
- Boil the pasta according to the box's direction in a large pot. You will want "al dente", not mushy. Make sure you salt the water.
- Once pasta is cooked, drain the water and return to the pot. Pour the melted butter over the pasta and stir until all the pasta is covered with the butter.
- Stir the milk and egg mixture a few times and then add it to the pasta.
- Add half of the cheese mix to the pot and stir over medium heat until cheese is melted. Add the remaining cheeses and continue to stir until thoroughly melted.
- Spray a 9 x 13 baking dish with cooking spray.
- Pour the macaroni and cheese into the baking dish. For extra yumminess add some extra cheddar cheese to the top and bake for 20 to 25 minutes.