26 November, 2000

Three Cheese Macaroni

This is the macaroni and cheese recipe from our Thanksgiving 2000 dinner (menu here).

Three Cheese Macaroni ingredients (12)
Makes 10 to 12 servings
16-oz uncooked elbow macaroni (try Barilla® Whole Grain Elbows)
Small amount of olive oil
5 Tbsp green onions (exclude tops)
1/4 cup unsalted butter or margarine
2 cups (8-oz) shredded Sharp Cheddar Cheese (for reduced-fat, and based upon reviews, try Cabot® Sharp Light)
2 cups (8-oz) shredded Medium-Sharp Cheddar Cheese
1/2 of (8-oz) jar Cheez Whiz™ Cheez Whiz Light
2 (12-oz) cans Carnation Evaporated Milk Carnation Evaporated Lowfat 2% Milk
4 large eggs
1.5 tsp granulated white pepper

1 cup soft bread crumbs
1/4 cup unsalted butter or margarine

Three Cheese Macaroni Directions
Get ready
Assemble ingredients. Preheat oven to 350ºF. 

Lightly grease 9- x 13-inch baking dish and set aside.

Prepare macaroni
Follow package directions to cook macaroni until tender but still firm. Drain well.

While macaroni is cooking, lightly sauté the green onions in small amount of olive oil.

Then, stir together hot, cooked macaroni, 1/4 cup unsalted butter, the three cheeses, and sautéed green onions. Spoon macaroni mixture into the prepared baking dish.

Prepare sauce and topping 

Whisk together the evaporated milk, 4 eggs, and white pepper (and optional ingredients, if using). Pour milk mixture slowly into one side of the baking dish of macaroni mixture. Don't rush. 

Stir together the Topping ingredients. Sprinkle over macaroni and cheese mixture.

Cover, and bake in preheated 350ºF oven forty-five to fifty (45 to 50) minutes. Then, uncover and bake until macaroni and cheese is set, and golden, about ten (10) minutes more

Serve warm.

Adapts Southern Living 2000 Annual Recipes (Oxmoor House, 2000), 273.

You might like
"How to Make Creamiest, Dreamiest, Cheesiest Mac and Cheese Ever" article via Epicurious 
Macaroni and Cheese with Wine
Pat's Macaroni and Cheese
Thanksgiving 2000 (menu here)

cheese / cheesy
macaroni and cheese

Page Last Modified 10 June 2016

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