Chic Macaroni & Cheese – From Master Chef
Fire up the oven
Fire up the oven
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  • 1/2 Cup (1 Stick) Butter, at room temperature, plus extra for greasing pan
  • 1 can (12 oz.) Evaporated Milk
  • 2 Cups shredded Sharp White Cheddar Cheese
  • 1 small Onion, diced
  • 1 clove Garlic, minced
  • 2 Large Eggs
  • 1 1/2 Cups Dry Elbow Macaroni, cooked al dente and drained
  • 2 Cups Shredded Fontina Cheese
  • 1 1/2 Cups Havarti Cheese
  • 6 Bacon Strips
  • 1 Cup Panko (Japanese) Bread Crumbs
  • 1/2 Cup Grated Parmesan Cheese
  • 375 degrees F. Using the additional softened butter, grease the bottom and sides of a 10X8 baking dish. In a pot over medium-low heat, combine the 1/2 cup of butter, evaporated milk, and Cheddar. Sprinkle in the cayenne and gently simmer, stirring occasionally, for 6 to 8 minutes, or until the mixture thickens into a creamy cheese sauce. In a small skillet, with a little bit of olive oil, saute the onions until tender, about 2-3 minutes Add the minced garlic and saute until garlic is fragrant. Set aside. In a large mixing bowl, whisk the eggs until foamy. Add the cooked macaroni and mix to coat the noodles evenly. Add the onions and garlic. Season with salt and pepper. Slowly pour in the hot cheese sauce, stirring to combine. Add the Fontina and Havarti cheeses and toss to evenly distribute.



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