Absolutely love love love this recipe 🥰😍 Had to share with the Foodies Bee Hive Family!
Servings = 8
Prep + Cooking Time = 30 mins
[What’s on Your Shopping List]
- 1 - 12oz box of gluten-free macaroni noodles. Penne or rigatoni work great. [ Recommended: Barilla gluten-free pasta worked great for me but others work well too.]
- 2 - Whole eggs , whisked
- 2 - 12oz cans of evaporated milk
- 2 - tsp powdered dry mustard
- 1 - tsp salt
- 1/2 - tsp black pepper
- 1/2 - tsp of your favorite hot sauce
- 2 - cups shredded mild and/or sharp cheddar cheese
- 1 - cup Parmesan cheese, shredded
- 2 - cups Velveeta cheese, shredded [Note: If you can't find shredded you can chop a block]
- 8 - tbsp butter melted
[How to Create the Magic 💜]
Preheat oven to 400° F.
Use a 9x13 inch pan, spray with cooking spray or melt butter and rub around pan.
In a medium to large bowl mix your whisked eggs, powdered mustard, salt, pepper, hot sauce, and evaporated milk. Mix until fully combined together.
Follow cooking directions on your pasta packaging. [Highly encouraged - Salt your water and make your pasta “al dente”. Ensure it’s not mushy.
Drain your pasta once fully cooked. Return to your pot and mix in melted butter. Next stir in the egg/milk mixture and combine with your pasta.
In batches add your cheese to the pot over medium heat to melt your cheese. Once the cheese is melted put pasta in your baking dish and bake for 20-25 minutes or until your macaroni and cheese is crispy and brown on top to your liking. Enjoy & Be Happy!!! 💜
