This dish is just as great as leftovers, as it is fresh. Leftovers will keep well up to one week in tightly sealed container in fridge. My dad requests this about once a week! The first time he tried it, I didn't tell him it was made with low carb pasta, and it said it was the best mac 'n cheese he's ever had.
Note - You can substitute regular elbow macaroni, semolina rotini, seashells or penne for the low-carb elbow macaroni, if you would like. I've tried this with rotini, but the recipe doesn't work quite as well. Increase stove-top cooking time to 12 minutes if using regular pasta. Do not overcook low-carb pasta.
16 oz elbow macaroni (I use Dreamfield's, found at Harris Teeter stores.)
2 1/2 cups milk
12 slices American cheese, cut or torn into small squares
2 c. shredded mild or sharp cheddar cheese, divided into individual cups
2 eggs, beaten
1 tsp. ground mustard
1 tsp. salt
1 tsp. pepper
Half-stick sweet cream butter (do not use margarine)
1. Preheat oven to 350. Grease a large glass Pyrex dish with butter wrapper or non-stick spray.
2. Cook elbow
macaroni in heavily salted, boiling water about 9 minutes, depending
on low carb vs. regular pasta. Drain. Lower burner to medium.
3. While pasta is draining, return pot to stove. Add milk, butter, salt, pepper, American cheese
slices, 1 cup of the cheddar cheese, beaten eggs and ground mustard. Stir
constantly, until all ingredients are melted & incorporated, about 4-6
minutes.
4. Add cooked pasta, stir well. Mixture will be soupy. Pour in
greased Pyrex dish.
5. Top with rest of cheddar cheese. Bake until bubbly and cheese is melted & only slightly browned on top, about 15-18 minutes.
6. Pasta will continue to cook in oven, so make sure you do not overcook it on the stove. Enjoy!
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