How to Make a Great Tasting Moist Cheesy Macaroni and Cheese

Are you tired of dry and tasteless macaroni and cheese? This is a great tasting creamy moist wonderful macaroni cheese that your family will love. There are so many types of macaroni and cheeses out there, but which one is the best one? You know the type I'm talking about when you go to those family reunions and there are twenty different macaroni and cheeses are there to choose from. Aunt Jane's is very dry, Aunt Sue's is too moist, and Aunt Polly's has no flavor at all. But on that rare occasion, there it is like a beacon in the sky the best tasting homemade macaroni and cheese that you have ever sank your teeth into. I really truly believe you will enjoy this recipe. We serve this macaroni and cheese at our family's restaurant. It was one of our biggest selling menu items . This is a very simple recipe to follow. Enjoy!

Difficulty: Easy

Instructions

Things You'll Need:

• 1 16 ounce box of macaroni noodles
• 1 pound of coby cheese block
• ½ lb. of sharp cheddar cheese block
• 2 cans of 16 oz evaporated milk
• 3 eggs
• 1 tablespoon of salt
• ½ tablespoon of pepper
• 1 teaspoon onion powder
• 1 teaspoon of garlic powder

1. Preheat oven to 375°. Cook the macaroni noodles until they are at the aldente stage. Once the noodles are done drain and set aside.

2. While the macaroni noodles are cooking go ahead and shred up the both of the cheeses and set aside. In a large bowl mix the two cheeses and then take out half of the cheese mixture. In the large bowl, mix two cans of the condensed milk, three eggs lightly beaten, salt, pepper, onion powder, and garlic powder. Take a fork and combine all the ingredients together.

3. In a large casserole dish, pour in the macaroni noodles and spread out through the pan. Now take the bowl with all the combined ingredients and pour on top of the macaroni noodles. Now take a fork and mix and with the macaroni noodles. Now add a top layer of the remaining cheeses to the macaroni noodles.

4. Bake in the oven at 375 degrees for 35 to 45 minutes or until the cheese is golden brown on top.

Tips & Warnings

• When checking the macaroni and cheese, take a fork under the cheese layer and check to see how thick the sauce is. This all should be kind of thick and not at the dry stage.
• You can add some ham chunks - about 8 ounces - to turn your macaroni and cheese into a complete dinner instead of just a side item.
• (very hot) Make sure to let the macaroni and cheese cool some before serving.

[medphysinfo]

on 7/21/2009 Sounds like a winning recipe at the next family reunion.