I made this dish for Thanksgiving during a LARGE Bengali family gathering at my parent’s house. And it was a HUGE success! They’re not use to a traditonal soul-food baked mac & cheese dish. And they all LOVED it!! In fact many came back for seconds and thirds! Trust me, this recipe is one for the books, especially around those picky-eaters.
Serves 8-10 people
You’ll need:
- 9”x13” Baking Dish
Ingredients:
- Cooking spray
- 1lb large elbow macaroni noodles
- 3 eggs
- 16oz mild cheddar cheese
- 16oz sharp cheddar cheese
- 3 (12oz) can of evaporated milk
- 1 1/4 tsp salt (add more to taste if needed)
- 1 tsp black pepper
- 1/2 tbsp Dijon mustard
- 1/4 cup melted unsalted butter
- 1 cup panko bread crumbs
Instructions:
1. Preheat oven to 400 degrees F
2. In a large pot, boil macaroni noodles in water, 1min less as directed on the instructions, then drain and leave in pot with heat shut off.
3. In a large bowl, lightly beat the 3 eggs. Add the evaporated milk, salt, pepper, Dijon mustard, butter. Mix well.
4. In a small bowl, mix 2/3 cup of sharp cheddar cheese and panko bread crumbs.
5. Stir in the remaining sharp and mild cheddar cheese to the large bowl mixture.
6. Pour the large bowl mixture to the pot of macaroni noddles. Stir well.
6. Spray the 9”x13” baking dish with cooking spray
8. Pour the noddle mixture from the pot to the baking dish.
9. Spread the cheese and bread crumb mixture in the small bowl evenly on top of the noddle mixture.
10. Bake the macaroni dish in the oven at 400F for 50-60mins.
11. Let the Mac & Cheese dish rest for 20-25mins before serving. Enjoy!
Disclaimer: Please note this post may contain affiliate links. This means I may receive a commission if clicked at no extra cost to you. Though the opinions/comments remain my own.