Ingredients
5
5 servings
- •1 box elbow macaroni
- •12 oz evaporated milk, 1 can
- •3 eggs
- •8 tablespoons unsalted butter
- •2 cups shredded cheddar cheese, shredded and divided
- •1 cup shredded mozzarella cheese, shredded
- •2 tablespoons feta cheese, crumbled
- •1 cup provolone cheese, cut into small pieces
- •½ cup smoked gouda cheese, shredded
- •4 teaspoons salt, divided
- •2 teaspoons black pepper
Instructions
- Preheat oven to 350˚F (180˚C).
- In a large pot or dutch oven, cook macaroni according to package directions, salting the water with 2 teaspoons of salt. Drain and return to the warm pot.
- Add butter to warm macaroni and mix until melted. Season with the remaining salt and pepper.
- Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese. Mix well.
- Add eggs and evaporated milk, mix until fully incorporated.
- Transfer to a 9x13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese.
- Bake in a preheated oven for 40-45 minutes, until the top has nicely browned.
- Enjoy!
Nutritional Facts
Per 5 servings
- Calories: 1290
- Carbohydrate: 90g
- Fat: 77g
- Fiber: 0g
- Protein: 58g
- Sugar: 9g
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