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ABC'S HOME ECONOMICS: Tom’s Baked Mac & Cheese

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"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

cooking spray
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 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add elbow macaroni to boiling water, stirring occasionally until cooked through but firm to the bite, approx. 8 minutes. Drain; pour macaroni into the baking dish.

Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.

Bake for about 30 minutes - until casserole is bubbling and cheese has melted.

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