Slow Baked Mac and Cheese recipes
Ingredients
- 1 1/2 cups milk
- One 12 oz can evaporated milk (I used skim, evaporated milk keeps the egg and milk from curdling)
- 1/4 cup (1/2 stick) unsalted butter, melted, cooled to room temp
- 3 large eggs
- 1/2 tsp salt
- 3 cups (12 oz) shredded cheese (I used an Italian blend, recipe calls for Italian fontina cheese)
- 1/2 pound elbow macaroni or mini penne tubes, par cooked and drained (this means cook them for about five minutes until tender but not completely cooked)
- ground black pepper
- 1/2 cup grated Parmesan cheese
Instructions
Slow- Baked Mac and Cheese recipes serves 4 original recipe by whiskandaprayer.blogspot.com.
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