Sometimes simple is better.
I make baked “Mac & Cheese” a couple of different ways, but this particular version is not only the simplest, but my favorite of all.
To begin, start a pot of salted water for your pasta. Preheat your oven to 425 degrees.
In a large, heat-safe mixing bowl, beat 3 eggs until frothy.
Pour in a 12 ounce can of evaporated milk.
And stir in a half teaspoon each of salt, pepper and nutmeg.
Grate some cheese. I used 10 ounces of Dubliner cheese that I got at our local commissary. If you have never tried Dubliner, I highly recommend it. It is sublime. In addition to the shredded Dubliner, I also used a cup of sharp cheddar. (If you can’t find Dubliner, simply use your favorite cheeses.)
Start cooking a pound of pasta. I used mini penne.
Stir the cheeses into the mixing bowl.
As soon as the pasta is done cooking to al dente, drain it and put it in the mixing bowl.
Stir it together and pour it all into a large (12 inch) cast iron skillet. (Or other oven safe, shallow dish.)
Pop it in the oven and bake it for about 15-20 minutes or until it is bubbly and slightly browned on some of the pasta edges.
Simply heaven.
Enjoy!
In a Jiffy Baked Mac & Cheese
I make baked “Mac & Cheese” a couple of different ways, but this particular version is not only the simplest, but my favorite of all.
Ingredients
- 3 eggs
- 12 oz evaporated milk
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 lb mini penne pasta
- 10 oz Dubliner cheese, shredded
- 1 c shredded sharp cheddar cheese
Instructions
- To begin, start a pot of salted water for your pasta. Preheat your oven to 425 degrees. In a large, heat-safe mixing bowl, beat the eggs until frothy.
- Add in the evaporated milk, salt, pepper,, nutmeg, and shredded cheeses. Stir together.
- Cook your pasta until al denta. Drain the pasta and add it to the mixing bowl. Stir it all to combine. P
- our the mixture into a large (12 inch) cast iron skillet, or other shallow baking dish.
- Pop it in the oven and bake it for about 15-20 minutes or until it is bubbly and slightly browned on some of the pasta edges.
- Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 587Total Fat: 36gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 195mgSodium: 849mgCarbohydrates: 32gFiber: 1gSugar: 7gProtein: 32g
Nutritional Disclaimer: Nutritional data is provided as a courtesy and estimated by a service called Nutritionix. That is a web-based nutritional calculator and is not guaranteed to be accurate. If the nutritional information is vital to you please verify it using your favorite trusted source.
Have not heard or seen Dubliner cheese , but will look for it at Kroger….and what an easy way to make Mac & Cheese, but I don’t know about the can cream…..I tried it in my coffee and did not care for the taste…so I may stick with just milk and some whipping cream…..but make it otherwise like your recipe says….. thanks sounds great…..
I don’t care for it in coffee either to be honest. But in the pasta it is perfect. If you can’t find Dubliner. I would substitute a sharp cheddar.
Mmmmm…Dubliner!
Howdy! If you still have my email, would you email me. I need to talk appetizers. I’m cooking for a church banquet and am hitting a wall.
Done! :)
I love dubliner cheese so I’m sure this recipe is excellent. Thank you, Constance and have a great Wednesday.
It’s my new favorite :) I was at the commissary yesterday and they were sold out. Thankfully, when I went to Earth Fare for the rest of my groceries, I found it there in their great cheese selection.