Triple-Cheese Macaroni:
No truly Southern meal is complete without macaroni and cheese. Three
types of cheese and a squirt of mustard make this comforting dish
sing! Katie S., Charlotte, North Carolina
Prep: 20 min.
Bake: 25 min.
1 package (16 ounces) elbow macaroni
2 eggs
1 can (12 ounces) evaporated milk
1/4 cup butter, melted
2 tablespoons prepared mustard
1 teaspoon seasoned salt
1 teaspoon pepper
8 ounces process cheese (Velveeta), melted
2 cups (8 ounces) shredded mild cheddar cheese, divided
2 cups (8 ounces) shredded sharp cheddar cheese, divided
Cook macaroni according to package directions. Meanwhile, in a large
bowl, whisk the eggs, milk, butter, mustard, seasoned salt and pepper
until combined. Stir in the process cheese and 1-1/2 cups of each
cheddar cheese.
Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt.
baking dish. Top with remaining cheeses. Bake, uncovered, at 350 for
25-30 minutes or until cheese is melted and edges are bubbly. Yield:
6 servings.
Source: Taste of Home
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