1 pound Elbow Macaroni, uncooked
1/2 pound American Cheese, grated
1/2 pound Cheddar Cheese, grated
2 cans (12 oz.) evaporated milk
2 cups of water
3 eggs slightly beaten
2 t. ground mustard
1 1/2 t. salt
2 t Worcestershire sauce
1/2 t hot sauce
3/4 c plain bread crumbs
1 t paprika
1. Preheat the oven to 350 degrees F. Lightly coat a 9 x 13 inch baking dish with nonstick cooking spray.
2. In a large bowl, toss uncooked elbow noodles with 3 T. melted butter. Coat the noodles. Then stir in all of the cheese.
3. Pour noodle mixture into casserole dish. Take a medium sized bowl and combine, evaporated milk, water, eggs, mustard, Worcestershire sauce, and salt. Whisk together and pout oven noodle/cheese mixture in casserole, and stir slightly to make sure everything is evenly covered. Bake in the pre-heated oven for 60 min. (Time may vary slightly depending on the strength of your oven, mine cooks pretty fast and I cook it for 60 min.)
4. Combine bread crumbs, paprika and remaining 2 T melted butter. Sprinkle over the baked mac and cheese and return to the oven and broil on low for 1-2 min, or until golden brown. BE VERY CAREFUL, can burn quickly, really watch this step!
Makes 12 servings, so good for big families, second helpings or leftovers! And who doesn't love mac n' cheese left over? Great to serve with a veggie on the side.
** Add-ins: Diced ham or Broccoli