Mac n’ Cheese


I am not a very big fan of macaroni and cheese, but my family likes it a lot. If I am going to make it, I am definitely not making it from a box! This recipe is simple and delicious and light years beyond the box. Next time you are in the mood for macaroni and cheese, give it a try. If you like your mac n’ cheese jazzed up, feel free to add bacon bits, jalapenos, etc.

Mac n’ Cheese


  • 2 quarts water
  • 1 Tbsp salt, plus more for seasoning
  • 1 Tbsp vegetable oil
  • 2 cups uncooked elbow macaroni
  • 2 eggs
  • 1 1/2 cups evaporated milk
  • 4 Tbsp butter, melted
  • Fresh ground black pepper
  • 16 ounces shredded sharp Cheddar
  • paprika


  1. Preheat oven to 325 degrees F.
  2. Bring water, salt, and oil to boil over high heat.
  3. Add pasta, bring back to a boil and cook until al dente, 8 to 9 minutes.
  4. Drain pasta and rinse with cold water to stop the cooking process.
  5. In a large bowl, mix together eggs, evaporated milk, melted butter and salt and pepper, to taste.
  6. Stir in 3/4 of the cheese and add the pasta.
  7. Spray an 8 by 8-inch baking pan with nonstick spray and add the pasta mixture.
  8. Top with remaining cheese and dust with paprika.
  9. Bake until the cheese is golden and bubbly, about 30 minutes.

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