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11Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 16 oz. dry elbow macaroni
- 1 Tbsp. butter
- 24 oz. evaporated milk (2-12 oz cans)
- 2 eggs
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/4 tsp. paprika
- 4 cups shredded cheese (any variety, I use 8 oz gouda, 8 oz monterey jack, and 16 oz sharp cheddar cheese.)
- paprika (extra, for top)
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Reviews(11)
M 4 years ago
Yum yum! Took half an hour and delicious! Mine wasn't dry as I see other people's turned out; because I cooked the pasta in the saucepan until it was more or less done, then added the cheese and sauce, and baked for about 10 mins. Lovely, moist, and cheesy
Toni 4 years ago
Not as cheesy and creamy as I’d hoped. Followed the recipe to the T however top was already brown and wasn’t able to add cheese on top and broil, was afraid of drying it out
Brandy 4 years ago
A little dry. Used sharp cheddar and Colby - maybe experiment with some different cheeses.
Marion 4 years ago
Cheesy as I expected I only used 2 cheese Gouda and mild cheese it turned out wonderful...