Macaroni & Cheese

What? 2 posts from me in 2 days? No way? Yes way! I have another comfort dish to share with you all tonight. This one is EXTREME comfort food people! Seriously SO good! This is by far the best mac & cheese I have made at home. It is so creamy and full of flavor. I don't need anything with this, I just want the mac & cheese on it's own, it is a star dish for sure! I did the pictures for this post awhile back (January I think? Wow!) and I'm just now posting it. I was hesitant because I wasn't sure if the pictures of the dish looked appealing, but now I'm thinking who cares, and yeah, they DO look appealing to me! If it looks too creamy for your liking, the sauce does thicken as it stands, I just took these pictures right when it came out of the oven. I haven't made this in awhile, but after doing this post I'm totally craving it! Please please give this a try, it is delicious!

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Ingredients:

2 Quarts Water

1 Tablespoon Salt

1 Tablespoon Olive or Vegetable Oil

2 Cups Elbow Macaroni, uncooked

2 Eggs

1 1/2 Cups Evaporated Milk

1/2 Stick Butter, melted

8 Ounces Extra-Sharp Cheddar Cheese, shredded

8 Ounces Mild Cheddar Cheese, shredded

Salt & Pepper, to taste

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Directions:

Bring water, salt and oil to a boil in a large pot. Add pasta and cook until al dante. Drain pasta and rinse with cold water to stop the cooking process. In a large bowl, mix together eggs, evaporated milk, melted butter and salt & pepper, to taste. Stir in 3/4 of the cheese and add the pasta. Spray a baking dish with cooking spray and add the pasta mixture. Top with remaining cheese. Bake in a pre-heated 325 degree oven for 30 minutes. Note: If there is excess grease on the surface of your cheese when done, simply blot with a paper towel to remove.