Sandra Lee's Cafeteria-Style Macaroni and Cheese

Cafeteria-Style Macaroni and Cheese
Prep time 15 minutes
Cook time 60 minutes
Makes 12 servings

Sure, the blue box is easy, but a little extra effort pays off big in taste. Evaporated milk makes it rich, Tabasco® and paprika add spice, but it’s the crunchy cobbler-like crust that nudges it near nirvana.

Nonstick cooking spray
1 pound elbow macaroni, uncooked, Anthony’s®
5 tablespoons melted butter, divided
1 pound American cheese, grated, Kraft®
2 cans (12 ounces each) evaporated milk, Carnation®
2 cups water
4 eggs, lightly beaten
21/2 teaspoons ground mustard, Colman’s®
1 teaspoon salt
2 teaspoons Worcestershire sauce, Lea & Perrins®
1/4 teaspoon hot sauce, Tabasco®
1 cup bread crumbs, Progresso®
1 teaspoon paprika, McCormick®
1. Preheat oven to 350 degrees F. Lightly coat a 9◊13-inch baking dish with cooking spray.
2. In a large bowl, toss uncooked macaroni with 3 tablespoons melted butter to coat. Add cheese and combine thoroughly. Transfer to prepared baking dish.
3. In a medium bowl, whisk together evaporated milk, water, eggs, ground mustard, salt, Worcestershire sauce, and Tabasco. Pour over macaroni mixture. Bake in preheated oven for 55 to 60 minutes.
4. Combine bread crumbs, paprika, and remaining 2 tablespoons butter. Sprinkle over baked macaroni and cheese. Return to oven and place on top rack position under broiler. Broil for 1 to 2 minutes or until golden brown.

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