About the Recipe
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1 lb elbow macaroni
2 1/2 cups evaporated milk
2 large eggs
1/2 tsp dry mustard
1/4 teaspoon onion salt
1/2 teaspoon celery salt
1 1/4 cups shredded Prairie Breeze Cheddar (about 10 oz)
1/4 cup breadcrumbs
1/4 cup grated parmigiano reggiano cheese
Bring a pot of water to a boil over high heat. Add the pasta and cook, stirring on and off, until it’s al dente. Drain it.
Preheat your broiler. In a large bowl, mix together the evaporated milk, eggs, dry mustard, hot sauce (if you want to add it at this point), onion salt, and celery salt. Fold in the pasta and about three quarters of the cheese. Add it back into the pot noodles and cook over medium heat until the cheese melts and the sauce thicken up a bit.
Pour the mac and cheese into a 9×13 greased pan. If you want to butter your breadcrumbs, melt 1/2 stick butter in a skillet and add the breadcrumbs. Sprinkle the parmigiano reggiano, breadcrumbs, and the rest of the cheddar over the top of the pasta in the pan. Place under the broiler and cook until the top turns golden brown, about 3 minutes. Enjoy!