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Baked Macaroni & Cheese


for 6 servings

  • 8 oz Murray’s® Mild Yellow Cheddar Cheese (225 g)
  • 8 oz Murray’s® Sharp White Cheddar Cheese (225 g)
  • 2 large eggs
  • 1 can evaporated milk
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 1 teaspoon freshly ground black pepper
  • 1 package dried elbow macaroni
  • 3 tablespoons unsalted butter, plus more for greasing the baking dish
  • 4 cups Murray’s® Shredded Cheddar Cheese (400 g)

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  1. Preheat the oven to 350°F (180°C).
  2. Cut the Murray’s® Mild Yellow Cheddar Cheese and Sharp White Cheddar Cheese into ½” cubes.
  3. Add the eggs, evaporated milk, salt, sugar, and pepper to a medium bowl and whisk to combine.
  4. Bring a large pot of water to a boil over high heat. Add the macaroni and cook for 5–8 minutes. Turn the heat off and let the macaroni sit in the hot water for 3 minutes, until tender. Drain the macaroni and return to the pot.
  5. Turn the heat to low and add the butter and Murray’s® Shredded Cheddar Cheese. Stir until the butter and cheese are completely melted.
  6. Pour the macaroni into a 9”x13” baking dish greased with butter and spread evenly. Add the egg and milk mixture and the cubed cheese, and carefully fold into the macaroni until well combined.
  7. Bake for 25–30 minutes, or until the cheese is bubbling and the top of the macaroni is golden brown.
  8. Enjoy!
Baked Macaroni & Cheese