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Triple-Cheese Macaroni

 Triple-Cheese Macaroni
No truly Southern meal is complete without macaroni and cheese. Three types of cheese and a squirt of mustard make this comforting dish sing!
6 ServingsPrep: 20 min. Bake: 25 min.

Ingredients

  • 1 package (16 ounces) elbow macaroni
  • 2 eggs
  • 1 can (12 ounces) evaporated milk
  • 1/4 cup butter, melted
  • 2 tablespoons prepared mustard
  • 1 teaspoon seasoned salt
  • 1 teaspoon pepper
  • 8 ounces process cheese (Velveeta), melted
  • 2 cups (8 ounces) shredded mild cheddar cheese, divided
  • 2 cups (8 ounces) shredded sharp cheddar cheese, divided

Directions

  • Cook macaroni according to package directions. Meanwhile, in a large
  • bowl, whisk the eggs, milk, butter, mustard, seasoned salt and
  • pepper until combined. Stir in the process cheese and 1-1/2 cups of
  • each cheddar cheese.
  • Drain macaroni; stir into cheese mixture. Pour into a greased 3-qt.
  • baking dish. Top with remaining cheeses. Bake, uncovered, at
  • 350° for 25-30 minutes or until cheese is melted and edges are
  • bubbly. Yield: 6 servings.
Nutritional Facts: 1 serving (1-1/2 cups) equals 830 calories, 45 g fat (30 g saturated fat), 213 mg cholesterol, 1,368 mg sodium, 67 g carbohydrate, 3 g fiber, 39 g protein.

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Triple-Cheese Macaroni (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.