2 ½ cups elbow macaroni
2 eggs, beaten
1 ½ cup of half & half
½ cup butter, melted
½ can of cream of mushroom soup
1 ½ cup grated sharp cheddar
1 ½ cup grated Colby-Jack
1 teaspoon paprika
Salt & Pepper to taste
1. Pre-heat oven to 350º F.
2. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally until it is almost tender, about 10 to 12 minutes. Drain, rinse with cold water, and set aside.
3. In a large bowl, beat the eggs with the half & half, ¼ cup melted butter, and salt & pepper.
4. Put half the macaroni into a buttered 2-quart casserole and top with half of cream of mushroom soup and shredded cheese mixture. Repeat. Pour the milk mixture over the macaroni and cheese.
5. Sprinkle the remaining cheese and paprika over the macaroni and bake until brown and bubbly, 40 to 45 minutes. Serve warm!
1 thought on “Macaroni & Cheese”
I saw this recipe when Mrs. Evans passed away. I don’t like cheese but I am going to make it for my grandkids this Easter. I am going to name it Mac & Cheese ala Lois!
I never knew who she was until her passing, I’m sorry to say. I binged watched everything of hers starting with her funeral. I read your book after the passing of your loved one and thank you for being an inspiration to me. You have taught me a lot. God has been great to all of you and to me as well. I am blessed beyond measure. I love the Evans family!