1 box of elbow macaroni
1 12-ounce can evaporated milk
3 eggs
½ cup unsalted butter
2 cups cheddar cheese, shredded and divided
1 cup 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
PREPARATION
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 1 cup of cheddar, mozzarella, provolone, Gouda, and feta cheese. Mix well.
Add eggs and evaporated milk, mix until fully incorporated.
Transfer to a 9x13-inch 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!
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