Baked Macaroni
New Orleans version of macaroni and cheese
Ingredients
- 16 ounces spaghetti pasta
- 1 can cheddar cheese soup
- ½ cup sour cream
- 16 oz. block extra sharp cheddar cheese, grated (plus a ¼ cup or more for topping)
- 8 oz. block Colby Jack cheese, grated
- 8 oz. block Monterey Jack cheese, grated
- 3 eggs
- 12 ounce can Pet milk® (evaporated milk)
- 4 tbsp butter
- 1 tbsp salt
Instructions
- Preheat oven to 350 degrees.Butter the baking dish.Grate all the cheeses and mix them together in a large bowl.
- Boil pasta in salted water. Slightly undercook the pasta because it will cook a little more in the oven.
- Drain pasta and do not rinse it. Mix cheddar cheese soup and sour cream into the pasta to thoroughly coat the pasta.
- Put half of the pasta into the baking dish and sprinkle half of the mixed cheeses over it. Add the remaining pasta and add the remaining cheeses to the top of the pasta. Use a pasta server to blend the cheeses with pasta.
- In a small bowl whisk the eggs, milk, cheese and salt. Pour this mixture over the pasta.
- Top with more shredded cheese and slices of butter.
- Bake uncovered at 350 degrees for about 30 minutes or until the top is golden and bubbly. Do not allow it to bake too long or the top will be crisp.
- Baked Macaroni can be made with other kinds of pasta and be prepared any time of the year for any occasion!