So this is my best recipe to date. It’s always being tweaked though to taste even better. My macaroni and cheese was a hit at a baby shower at work, so I know is halfway decent, lol.
I used the voice typing to write this recipe while I was making it so there’s no ingredient list. I will edit later to make it easier to follow.
First start with the macaroni. I prefer to use Rienzi I-Bambini mini pasta elbows with carrots and squash to add the vegetable factor into the macaroni and cheese. (It’s a discontinued product at Stop & Shop so its hard to find. You can use a regular box of macaroni.) Next, we prepare the sauce as the noodles are cooking. This is what makes the dish creamy, so it is the most important part of the dish. I melt my 1/4 cup or 4 tablespoons of butter then add a 12 ounce can of evaporated milk. Next I add the 2 tablespoons of mustard. I prefer to use spicy brown mustard but you can use yellow mustard or any type of mustard you feel comfortable with. Then add the basic seasonings to taste: black pepper, seasoned salt, paprika, garlic and onion powder. At this point I like to taste the mixture just to make sure I have the seasonings right and once everything is tasting okay I will add the two eggs and the shredded cheese. So I usually use sharp cheddar and mild cheddar about 1 3/4 cup of each go into the mixture. At this point I like to use about 12 slices (8 oz) of American cheese and shred it as small as I can with a knife.
I recently started to add about a half cup of milk to the mixture and just to get it even more creamy, and to have that melt in your mouth feeling. You can also add meat to the mac and cheese such as crumbled bacon or diced ham/chicken.
Combine the mixture with the cooked macaroni. Place in the oven at 350 degrees for about 40 min, or until all cheese is melted.
Hope you enjoy!