Loaded Macaroni and Cheese

Original recipe makes 12 servings

 

Ingredients

 

1 (16 ounce) package elbow macaroni

1/2 cup unsalted butter

1 (16 ounce) packages shredded Sharp Cheddar Cheese

1 (16  ounce) package shredded Triple Cheddar Cheese 

1/2 Cup shredded Pepper Jack Cheese

1 (12 ounce) can evaporated milk

2 eggs

2 cups whole milk

1  (10.75 ounce) can condensed Cheddar Cheese Soup (such as Campbell's®)
Salt and ground black pepper to taste

1 Tsp Paprika
1 Tsp Cayenne Pepper
1 Tsp Mrs. Dash Garlic Herb Seasoning

2.5 oz Package Real Crumbled Bacon pieces (roughly 1/3 cup)
1 Green Onion, diced 

1/2 Sleeve Ritz Crackers (Crumbled)

 

 

 

Directions
 

*While your pasta is boiling you can proceed to step 7 and 8 and set those ingredients aside to save time.*

1. Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through (aldente). 

 

2. Drain and transfer pasta to 3 Quart Glass Pyrex Baking Dish or other Pan that you can use in the oven. 
 

3. Add butter to pasta and stir until melted.

4. Season with salt, pepper, Paprika, Cayenne and Mrs. Dash.  Stir until combined

5. Add in Bacon Pieces and Green Onions.  Stir until combined.

 

6. Sprinkle 1 Package of Multi Cheddar  cheese over pasta and stir until combined. 

 

7. Whisk evaporated milk and eggs together in a bowl until smooth; stir into pasta mixture. 

 

8. Whisk milk, Cheddar cheese soup together in a bowl until smooth; stir into pasta mixture.

 

9. Sprinkle remaining Pepper Jack Cheese over pasta mixture;

 

10. Top with Crushed Ritz Crackers.  Press into mixture but do not stir. 

11. Cook on 375 for 55 minutes .