ABC'S HOME ECONOMICS: Tom’s Baked Mac & Cheese
"The oldest of the Hayworth siblings, Tom grew up the golden child of the family. His career as a novelist started strong, but his latest book was a flop. He’s clinging to a middle-class lifestyle as the cost of raising his three kids keeps rising."Serves 15 | Prep Time 30 minutes | Cook Time 40 minutes
Why I Love This Recipe
Few things in life are more comforting than a big, creamy bowl of Mac and cheese. All that tasty goodness evokes fond memories of home. My mom used to make it this way for us when we were kids, and now I make it for my kids. They love it!
Ingredients You'll Need
1 (16 ounce) package elbow macaroni
1 cup evaporated milk
4 extra large eggs
1 (16 ounce) container sour cream
2 teaspoons seasoned salt
2 teaspoons ground black pepper
2 cups shredded Cheddar cheese
2 cups shredded Cheddar-Monterey Jack cheese blend
6 processed cheese slices, torn into 4 pieces
½ cup butter, melted
Preheat oven to 350˚F.
Line baking sheet with foil and place wire rack on top of foil. Lay bacon on rack in even layer and bake for about 15 minutes (until crispy). Transfer bacon to plate lined with paper towels. Let cool and then cut in half.
Heat oil in skillet over medium heat. Add hash browns and cook until golden brown.
Make milk mixture: In large bowl, whisk together milk, heavy cream, 2 eggs, vanilla and cinnamon. Set aside.
Place griddle or pan over medium heat, and grease with 1 tablespoon butter.
Dip the roll halves in milk mixture and place on hot griddle. Cook until browned, about 3 minutes, flip over and continue to cook for another 2 minutes. Repeat until all rolls are done.
In a new large bowl, whisk the remaining eggs with a splash of milk.
Place skillet over medium heat with remaining butter. Add eggs (from last step) and cook until scrambled and no longer runny, about 5 minutes.
To assemble the sliders - half french toast piece, add egg layer, top with a slice of cheese, shredded potatoes and a few slices of bacon. Place remaining French toast pieces on top and skewer with a long toothpick. Serve with maple syrup.