Last weekend, I hosted my 3rd Lamb Supper Club. It was a huge success! Along with the delicious lamb, Johnna brought some Mac 'n Cheese as a side dish. Enjoy!
1 lb. elbow macaroni noodles
1 stick of butter
1 package (*block) of white sharp cheddar cheese (regular size)
1 can of evaporated milk
Salt/Pepper (to taste)
1 package shredded white sharp cheddar cheese (*Use 2 packages if you like it extra cheesy)
2 eggs
*Johnna’s tip: garlic powder (to taste)
Preheat oven to 350 degrees. Bring a pot of water to a boil on the stove. Add macaroni noodles. Boil noodles until tender (a fork can go through the noodles). Drain noodles, do not rinse. Pour noodles into baking dish, add stick of butter, allowing stick of butter to melt while continually stirring the noodles in with the butter. Cut the block of sharp cheddar up into cubes and place in a large microwavable bowl. Add half of the can of evaporated milk to the sharp cheddar bowl and heat in microwave for 5-7 minutes. Add the sharp cheddar bowl to the noodles in the baking dish and stir in so the sharp cheddar and milk spread throughout the noodles. Stir in half of the packaged shredded cheese. In a separate bowl crack the 3 eggs and stir. Add the egg mixture to the baking dish. Season the noodles with the salt, pepper and *garlic powder(optional) to taste. Stir all ingredients in well in the baking dish. Add the remainder of the evaporated milk to the baking dish (do not stir, the milk will evaporate during the baking process). Bake for 35-45 minutes (until browning a little on the edges and milk looks evaporated). Add the remainder of the shredded cheese to the top of the macaroni and bake for about 10-15 minutes (until cheese is melted and brown on top). Serve immediately!
1 lb. elbow macaroni noodles
1 stick of butter
1 package (*block) of white sharp cheddar cheese (regular size)
1 can of evaporated milk
Salt/Pepper (to taste)
1 package shredded white sharp cheddar cheese (*Use 2 packages if you like it extra cheesy)
2 eggs
*Johnna’s tip: garlic powder (to taste)
Preheat oven to 350 degrees. Bring a pot of water to a boil on the stove. Add macaroni noodles. Boil noodles until tender (a fork can go through the noodles). Drain noodles, do not rinse. Pour noodles into baking dish, add stick of butter, allowing stick of butter to melt while continually stirring the noodles in with the butter. Cut the block of sharp cheddar up into cubes and place in a large microwavable bowl. Add half of the can of evaporated milk to the sharp cheddar bowl and heat in microwave for 5-7 minutes. Add the sharp cheddar bowl to the noodles in the baking dish and stir in so the sharp cheddar and milk spread throughout the noodles. Stir in half of the packaged shredded cheese. In a separate bowl crack the 3 eggs and stir. Add the egg mixture to the baking dish. Season the noodles with the salt, pepper and *garlic powder(optional) to taste. Stir all ingredients in well in the baking dish. Add the remainder of the evaporated milk to the baking dish (do not stir, the milk will evaporate during the baking process). Bake for 35-45 minutes (until browning a little on the edges and milk looks evaporated). Add the remainder of the shredded cheese to the top of the macaroni and bake for about 10-15 minutes (until cheese is melted and brown on top). Serve immediately!
More about our lamb dinner coming soon!
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