Mac and Cheese

mac and cheese 1280.jpg
 
 

Ingredients

  • 5 cups elbow macaroni
  • 1 can evaporated milk (12 oz.)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup fontina cheese, shredded
  • 1 cup Monterrey jack cheese, shredded
  • 1 cup gruyere cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 cup gouda cheese, shredded
  • 1 tbsp black pepper, ground
  • 2 tbsp, Savvy Foods bourbon honey mustard
  • 1 pinch ground nutmeg
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp, diced parsley
  • 1/2 stick butter, sliced into equal parts
  • 3 eggs

And Now

  • Cook pasta according to instructions on box.
  • Heat oven to 350 degrees.
  • Add eggs, milk, butter and spices to a large mixing bowl and mix well with a whisk.
  • In a separate large bowl, mix all the cheeses together.
  • Remove and save 1.5 cups of cheese.
  • Add the remaining cheese to the egg mixture.
  • Stir with a large spoon or rubber spatula.
  • Add the bourbon honey mustard and stir more, making sure everything is well mixed.
  • Add pasta to your egg mixture and stir.
  • Pour your macaroni and cheese goodness into oiled 2.5 qt. baking dish.
  • Top with the extra cheese you so wisely saved and cover with foil.
  • Bake for 35 minutes. Remove the foil and bake for another 15 minutes.
  • Optional: Sprinkle with more parsley or Goldfish before serving (Let it rest for at 5-7 minutes).
  • Enjoy!