Barring American cheese, using a melty cheese like. Pour the egg, cream cheese and milk mixture over the macaroni and cheese. The next best thing is to use evaporated milk and American cheese, the kind you get from the deli counter. Top the casserole with final 8 ounces of shredded cheddar.
Sprinkle the other half of the grated cheese over the top of the noodles. Spoon the other half of the noodles over the grated cheese. Sprinkle half of the grated cheese over the top of the noodles. Mix together 8 ounces shredded cheddar and 8 ounces shredded Monterey Jack cheese.Īlternately layer macaroni noodles and the cheddar/Monterey Jack mixture into casserole dish. In a prepared 9x13 baking dish, spoon half of the cooked macaroni noodles. If there are chunks of cream cheese, that's OK. Mix together using whisk or hand mixer on low speed until combined. Drain and set aside.Īdd softened cream cheese, evaporated milk, milk, eggs and seasonings in medium bowl. Combine macaroni, butter, cheddar cheese, cream cheese, Parmesan, evaporated milk, whole milk, garlic powder, and paprika in a slow cooker. Add the cream cheese and stir to melt in the sauce. Lower the heat to simmer and cook for 4 minutes, the sauce will thicken. Whisk in the mustard, hot sauce, salt and pepper. Add the milk and whisk to mix thoroughly. Whisk in the flour and cook for a minute.
Combine mayo and next 7 ingredients (through egg) in a large bowl stir with a whisk. In a large skillet add the butter and melt over medium heat.
Cook macaroni to al dente, according to package directions. Cook pasta according to package directions.
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