My Baked Macaroni & Cheese with 3 Cheeses is very scrumptious with an egg custard and wonderful seasonings. I use gouda, Monterey Jack, and sharp cheddar cheese for my 3 cheeses. What’s your favorite?
Baked Macaroni & Cheese with 3 Cheeses
Ingredients
- 16 oz dry elbow macaroni
- 1 TBS butter
- 2 (12 oz) cans evaporated milk
- 2 eggs
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 4 cups (32 oz) shredded cheeese any variety, I use 8 oz gouda, 8 oz monterey jack, and 16 oz sharp cheddar cheese.
- extra paprika for top
Instructions
- Bring a large pot of water to boil and add plenty of salt to season the pasta. Add the pasta and stir for about 30 seconds to make sure pasta doesn't stick. Cook 1 minute less than what the package says for al dente. Drain and add butter, stir and set aside.
- In a large bowl whisk both eggs together. Add both cans of evaporated milk and all seasonings and mix well.
- In separate bowl, grate cheese and mix the 3 cheeses together.
- Preheat oven to 375 degrees. Lightly butter a 9 x 13 baking dish fully.
- Layer 1/3 of the cooked pasta on the bottom of dish. Layer 1/3 of the cheese blend over the pasta. Do this 2 more times until you have 3 layers. Pour the milk and egg mixture evenly over the top.
- Sprinkle with paprika over the top evenly.
- Bake for 25 minutes. Remove from oven and sprinkle 1/2 cup of shredded cheddar cheese over top. Place back in oven and set to BROIL and cook for 5 minutes or until cheee is nice and golden brown.