Cafeteria Style Macaroni and Cheese {Annah}

   This is a recipe that I make about every two months. The reason I do not make it more often is because it makes a lot and the dish is pretty heavy. I tried to make it a little less unhealthy by using one can of fat free evaporated milk. It seemed a little more jiggly then the more solid form I get when I use two cans of full fat milk. Also the inside of the dish seemed more of a scrambled egg texture then I have had in the past. Another addition that I made to the recipe this time was I used Panko bread crumbs rather then plain. I enjoyed the crunchier texture that it gave the top. 

  This recipe is easy to make, it just requires dirtying about 2-3 bowls. A little more clean-up then what I like, but I Love that you do not have to cook the pasta first.

  If you are looking for a side dish to take to a pot luck, need to feed a large family, or like having a lot of left overs give this recipe a try. It is cheesy and filling and wont disappoint.

Cafeteria Style Macaroni and cheese                      

 12 servings

 

Non stick cooking spray

1 lb elbow macaroni

5 tbs melted butter

1 lb American cheese grated

2 12oz cans evaporated milk (I used one can fat free)

2 cups water

4 eggs beaten

2 ½ tsp ground mustard

1 tsp salt

2 tsp Worcestershire sauce

¼ tsp hot sauce (Tabasco)

1 cup bread crumbs (I used Panko bread crumbs)

1 tsp paprika

Preheat oven to 350 degrees. Lightly coat 9x13 dish with spray

In large bowl toss uncooked macaroni with 3 tbs melted butter to coat. Add cheese and combine thoroughly. Transfer to prepared baking dish

In a medium bowl, whisk together evaporated milk, water, eggs, ground mustard, salt, Worcestershire sauce, and Tabasco. Pour over macaroni mixture. Bake in oven 55-60 minutes

Combine bread crumbs, paprika and 2 tbs butter. Sprinkle over baked macaroni and cheese. Return to oven and place on top rack position under broiler. Broil 1-2 minutes or until brown.