Monday, 25 February 2013

Mac & Cheese Mondays: Three Cheese Baked Mac & Cheese Casserole

Good Monday morning!

What's shakin' this week?

If you're a Parmesan cheese lover - you're gonna LOVE this one.

Not that there's ton of Parm in it...  Well, let's get to it and then I'll explain.

Just like last week, this recipe uses evaporated milk.  Now, that might seem weird, but it kinda totally works.  On the plus side, having this in your cupboard could come in handy in the event of a zombie apocalypse.  However, our foreign affairs minister has assured Parliament that Canada "will never be a safe haven for zombies, ever."

No.  Really.  That's a direct quote.  You can check out the video here.


But I digress.

Start out by melting some butter in a saucepan and add some garlic.  Cook until fragrant, about one minute.

Then drain on a paper towel. The recipe says to remove the garlic using a slotted spoon - but that honestly sounded like way to much work for me.  Because (as I've stated before) I'm super lazy.

Cook the pasta and drain, then add the garlic to the cooked pasta.

In a large bowl, whisk together....

The eggs.

The evaporated milk.

Then add the salt and cayenne pepper.

And the cheeses.

Stir in the pasta.

Then pour the whole shebang into a baking dish and smooth out the top.

Bake for about 12 minutes, until the sauce is bubbling around the edges.

Then remove and let stand for 10 minutes.  10.  Just do it.

And serve.

Smooth and creamy, the Parmesan punches through after each bite.

And it was fast and easy.  So really, what more could you want?

Thanks for coming by!

This is the Cane girl - signing off.

Three Cheese Baked Mac & Cheese

1/2 pound macaroni pasta
1 tablespoon butter
2 cloves garlic, minced
3 eggs
1 can (12 ounces) evaporated milk
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 cups (6 ounces) shredded old (sharp) cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack cheese
1/4 cup (1 ounce) shredded Parmesan cheese
  1. Preheat oven to 475 degrees F.
  2. Cook macaroni pasta to al dente, about 6 minutes, and drain.  Return to pot, but do not heat.
  3. Melt butter in a small saucepan over medium heat.  Add the garlic and cook for about 1 minute.  Drain the garlic on a paper towel and stir into the cooked pasta.
  4. In a large bowl, whisk the eggs and evaporated milk until well combined.  Add the salt, cayenne pepper, and cheeses.  Stir to combine.  Add the macaroni to the bowl and stir to combine.
  5. Pour the mixture into a baking dish and smooth out the surface of the mixture, making an even top layer.
  6. Bake in the preheated oven for about 12 minutes, until the sauce is bubbling around the edges.
  7. Let stand for 10 minutes, then serve.
Source:  Brown Eyed Baker

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