Baked Macaroni and Cheese

Baked Macaroni and Cheese

(courtesy of KaPreace Young, engagement outreach coordinator at the University of Nevada, Reno’s Student Engagement Center in Reno. Serves 6 to 8)

1 pound elbow macaroni, or pasta of your choosing

1 cup evaporated milk

2 tablespoons butter, plus extra for coating pasta

½ cup cream cheese

1½ cups each of 3 types of shredded cheese (such as sharp Cheddar, mozzarella, or Monterey Jack), separated, plus 1 to 2 extra cups for topping

Cayenne pepper, salt, and black pepper, to taste

Preheat oven to 350 degrees F. Cook pasta according to the box’s instructions. In a saucepan, melt evaporated milk, butter, cream cheese, and ½ cup of each type of shredded cheese, salt and pepper to taste, and a pinch of cayenne. Coat bottom of 9-by-13-inch baking dish with remaining 1 cup of each type of shredded cheese. Pour cooked pasta into baking dish, add 2 large scoops of butter, and stir together. Pour melted mixture over pasta and mix well. Cover with foil, place in oven, and bake 45 minutes. At the end, remove foil and sprinkle 1 or 2 cups of your remaining shredded cheese choices on top and do a quick broil until melted and golden.

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