Oh, my… I’ve found yet another mac and cheese recipe that is out of this world! It is called “Three-Cheese Baked Macaroni and Cheese” and I found it from the Brown Eyed Baker
blog. Compared to the other two recipes I’ve made, (Cadillac Mac and Cheese
and Alton Brown’s Macaroni and Cheese
), this one is by far the creamiest! Unlike the other two, it does not have a bread crumb/Panko topping, but it does not need it. My husband, Matt, actually prefers not
to have a crumb topping…he likes only the most creamy macaroni and cheese you can make! Therefore, this is Matt’s favorite recipe (and my favorite too)!
I love this recipe, and the flavors of red pepper and the three-cheese mix of Monterey Jack, Cheddar, and Parmesan and to die for. The original recipe calls for 6 ounces of Cheddar, and 2 ounces of Monterey Jack, but I used equal amounts (4 ounces) of each, and loved it that way! I also used shell pasta instead of elbow macaroni, so the type of pasts you buy is something you can experiment with as well!
From now on, this will be my go-to recipe for mac and cheese. Did I mention, it is the easiest macaroni and cheese recipe aside from making Easy Mac? It sure is… you only use the stove top to melt the butter and garlic. This is good news for me, because half of the time, I end up curdling my cheese because the milk mixture is way too hot for the cheese! In this Three-Cheese Baked Macaroni, all you do is beat the eggs, add the milk, salt and pepper, and cheese, and mix in the pasta-garlic mixture. Finally, get this… it only takes 10-12 minutes to bake! That’s it! Again, this is the easiest, fastest mac and cheese you’ll ever make! Enjoy, and try not to eat the whole thing like I almost did!
|Whisk together eggs, salt, pepper, milk and cheeses.
|Stir in pasta.
|Bake in a 475 degree F oven for 12 minutes, or until sauce bubbles around the edges.
|Let sit 10 minutes before serving.
Three-Cheese Baked Macaroni and Cheese
1/2 pound elbow macaroni (I used shell pasta)
1 tablespoon butter
2 cloves garlic, minced
1 can (12 ounces) evaporated milk
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (I used red pepper)
2 cups (8 ounces) shredded Monterey Jack and Cheddar Cheese
1/2 cup (1 ounce) grated Parmesan Cheese
1. Preheat oven to 475 degrees F. In a large pot of boiling water, cook the macaroni for 6 minutes (it will be cooked to al dente). Drain.
2. Meanwhile, heat a small skillet over medium heat and melt the butter. Add the garlic and cook until fragrant, about 1 minute. With a slotted spoon, remove the garlic to a medium bowl. Add the macaroni to the bowl and stir to combine.
3. In a large bowl, whisk together the eggs and evaporated milk. Add the salt, cayenne pepper and cheeses; mix well. Add the macaroni mixture and stir well to combine.
4. Transfer mixture to an 8 or 9-inch square baking dish or 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer. Bake just until sauce bubbles at edges, about 12 minutes. Let rest for 10 minutes before serving.
Yield: 6 servings
Adapted from Brown Eyed Baker
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