Slow- Baked Mac and Cheese

 

Slow- Baked Mac and Cheese
 
Ingredients
  • ½ cups milk
  • One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling)
  • ¼ cup (1/2 stick) unsalted butter, melted, cooled to room temp
  • 3 large eggs
  • ½ tsp salt
  • 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)
  • ½ pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
  • Freshly ground black pepper to taste
  • ½ cup grated Parmesan cheese
Instructions
  1. Please visit: whiskandaprayer

 

Slow- Baked Mac and Cheese

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