Creamy Mac and Cheese
Made with 2 types of cheese, this Creamy Mac and Cheese is a classic winter comfort food! From the creamy texture to the layers of flavor, this recipe is worthy of a bookmark!
Servings: 10 servings
Calories: 494kcal
Ingredients
- 1 pound large elbow pasta
- 4 large eggs
- 1 12-oz. can evaporated milk
- ½ tsp dry mustard
- ½ tsp garlic powder
- 4 oz. unsalted butter
- 8 oz. Cabot Seriously Sharp Cheddar Cheese, shredded ~2 cups
- 12 oz. Cabot Monterey Jack Cheese, shredded ~3 cups
- 8 oz. cream cheese, cut into 1” cubes
Instructions
- Preheat oven to 350°F.
- Using a large pot, cook pasta according to package directions. Rinse, drain and set pasta aside.
- Using a large skillet, add eggs, evaporated milk, dry mustard and garlic powder; whisk until well combined. Place over low heat and cook, stirring often, until warm.
- Add butter and continue cooking, stirring often, until butter has completely melted.
- Add shredded cheeses and cubed cream cheese. Continue cooking, stirring occasionally, until cheeses have fully melted.
- Stir in cooked pasta and transfer mixture into a greased baking pan.
- Bake for 20-30 minutes, or until top begins to turn golden brown.
Nutrition
Calories: 494kcal | Carbohydrates: 35g | Protein: 22g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 144mg | Sodium: 352mg | Potassium: 175mg | Fiber: 1g | Sugar: 2g | Vitamin A: 866IU | Calcium: 438mg | Iron: 1mg
