About the Recipe
Ingredients
16 ounces elbow macaroni
4 cups milk
2 eggs
1 stick butter
1/2 teaspoon salt
1 can cheese soup
1 block extra sharp cheddar cheese (sliced)
8 ounces shredded sharp cheddar cheese, about 2 cups
Preparation
Step 1
Cook the Macaroni:
In a large pot, boil 4 cups of water. Add a dash of olive oil to the water to prevent the macaroni from sticking together. Add macaroni and cook 12 minutes or according to the package instructions until al dente. Drain macaroni and set aside. Pre-heat oven to 350°.
Step 2
Make the Cheese Sauce:
In the same pot, melt butter over medium heat.
Once melted, add the cheese soup, milk and eggs. Whisk mixture over low heat for 3-5 minutes or until a smooth sauce is formed. Remove from heat.
Step 3
Combine: Put the macaroni into a 9x13 baking pan, spread evenly in the pan. Add salt, pepper and some cheese (grated cheddar and extra sharp) to the cooked macaroni. Pour part cheese sauce on top and mix everything together well. Add more cheese and cheese sauce and continue stirring well until evenly combined. Depending on your pan size you may not need to use all of the sauce. Also, feel free to use less cheese if you prefer.
Step 4
Bake: Sprinkle paprika on the top . Bake uncovered 30-45 minutes or until nicely browned on top. Enjoy