I have a tried and true recipe for Slow Cooker Macaroni and Cheese that I make every year for Christmas. My daughter absolutely loves it. So, I wanted to make her some macaroni and cheese but not have to deal with the amount of time it takes to cook in the slow cooker. So, I altered the recipe a little and made it oven friendly. Although, in our opinion, this macaroni and cheese isn’t quite as good as the slow cooker variety, it is still very good.
1 box (16 ounces) cooked pasta (I used shells)
1 can evaporated milk
1 can skim milk (use the evaporated milk can to measure)
8 cups shredded cheese (I switch kinds occasionally, this time I used Colby Jack and Cheddar)
*1 egg (optional – I don’t think it makes much of a difference, either way)
Preheat oven to 350. Spray inside of the dish you will be using in the oven with Pam Non-Stick Spray. I used my Corning Vision Glassware and it worked wonderfully for this recipe. Combine all ingredients (except for breadcrumbs) in a bowl and then pour in the oven dish. Sprinkle breadcrumbs over mixture. Cook for 1 hour at 350. Voila!