This Baked Macaroni and Cheese has a firm texture and can easily be cut into squares. The flavor is mild but not boring and can be made spicier by adding more cayenne. Although this recipe can be made using entirely Cheddar cheese, aged Asiago adds a good, sharp flavor.
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes
Yield: One 8x8 pan
Ingredients:
- 1/2 pound (about 2 cups) elbow macaroni
- 2 cups grated Cheddar, sharp or mild
- 1 cup grated aged Asiago cheese
- 1 can evaporated milk
- 2 eggs
- 1 teaspoon dried mustard
- 1 tablespoon worcestershire sauce
- 1/8 teaspoon cayenne pepper, or more to taste
Preparation:
Preheat oven to 350°F and grease an 8x8x2 baking dish.
Cook macaroni in boiling salted water until just tender but still slightly firm. Drain macaroni and place in large bowl. Mix in cheese.
In a separate bowl, whisk together milk, eggs, mustard, Worcestershire sauce, and cayenne pepper. Stir milk mixture into macaroni. Transfer to baking dish. Top with either more grated cheese or breadcrumbs. Bake until lightly browned on top and set in center, about 1 hour.
