- 1 (16 ounce) package elbow macaroni
- 1/2 cup butter
- 1/2 cup shredded reduced-fat Cheddar cheese
- 1/2 cup shredded Jarlsberg cheese
- 1/2 cup shredded reduced-fat Monterey Jack cheese
- 1/2 cup shredded part-skim mozzarella cheese
- 8 ounces evaporated milk
- 2 eggs, beaten
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a deep 2 1/2-quart baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and return to cooking pot.
- Melt butter in a small saucepan over medium heat. Stir into macaroni.
- Combine Cheddar, Jarlsberg, Monterey Jack, and mozzarella cheeses in a large bowl; mix well. Add evaporated milk, 1 1/2 cups cheese mixture, and eggs to macaroni. Mix together and season with salt and ground pepper. Transfer to baking dish and sprinkle with remaining cheese mixture.
- Bake in preheated oven until hot and bubbling around the edges, about 25 minutes.
04/15/2018
recipepes.com
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