Sweetie Pies Macaroni And Cheese Recipe 425

Steps:

• 1. To make your version of Sweetie Pie's Mac & Cheese preheat oven to 350 degrees.
• 2. Bring a large pot of water to a boil. Add salt and cook elbow macaroni according to pkg directions until tender. Drain and transfer cooked pasta to oil sprayed 10x14" pan or tall 9x13" dish. Set aside.
• 3. While macaroni is cooking, mix both milks and eggs in large bowl. Add the butter, cheeses, (optional sour cream) salt, pepper, and sugar, mixing until combined. Pour mixture over macaroni and stir to combine.
• 4. Sprinkle the top with one cup mild cheddar cheese. Bake for 45 minutes or until top is lightly browned.

Steps:

• Preheat oven to 350°C.
• Put pasta in 9 by 13 dish and set aside.
• Mix milks and eggs well.
• Add the butter, sour cream and colby, Montery jack, sharp cheddar and velveeta cheeses to the pasta.
• Pour milk and egg mixture over the pasta.
• Season with salt , pepper, sugar and toss.
• Sprinkle with remaining cups of American or Cheddar cheese.
• Bake for 30 to 45 minutes or untill top is lightly browned.

Steps:

• Heat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9x13-inch casserole dish. Set aside. In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, sharp cheddar and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar and toss. Sprinkle the top of the pasta with the remaining cup of American or cheddar cheese. Bake for 30 to 45 minutes, or until the top is lightly golden brown.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Spray a 9x13-inch casserole dish with cooking spray.
• Fill a large pot with lightly salted water and bring to a boil. Stir in the macaroni and return to a boil. Cook pasta uncovered, stirring occasionally, until it has cooked through but is still slightly firm, about 8 minutes; drain.
• Slowly melt butter in a large pot over low heat. Stir in evaporated milk and black pepper; cook until heated through.
• Whisk eggs in a bowl until smooth; whisk about 1/2 cup of the evaporated milk mixture into the eggs, 1 tablespoon at a time, until thoroughly incorporated. Whisk the egg mixture back into the saucepan with evaporated milk mixture. Continue to heat gently, whisking constantly, until the evaporated milk mixture almost comes to a simmer and the sauce thickens.
• Gently mix salt and cooked macaroni into the sauce and stir to combine.
• Spoon 1/4 of the macaroni mixture in a layer into the bottom of the prepared casserole dish and top with 1 cup shredded Cheddar cheese. Repeat layers three more times; top last cheese layer with paprika to taste.
• Bake in the preheated oven until casserole is bubbling, about 20 minutes.

Steps:

• Sprinkle salt into a large pot of water; bring to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 4-quart baking dish with cooking spray.
• Pour hot macaroni into the baking dish. Add butter; stir until melted.
• Whisk evaporated milk, milk, eggs, and sour cream together in a large bowl. Season with sugar, pepper, and salt.
• Sprinkle Colby Jack cheese, processed cheese food, and Cheddar cheese over macaroni. Pour milk mixture on top.
• Bake in the preheated oven until top is lightly browned, 30 to 45 minutes.