Make it at home for the holidays

Baked mac and cheese is a classic family favourite at RMHC Toronto. Try making our recipe, loved by both parents and children.

Ingredients:

• 520 mL dry elbow/macaroni pasta (265g)
• 360 mL evaporated milk (1 x 12 fl oz cans)
• 2 cups 2% milk
• 2 large eggs
• 1 cup butter unsalted
• 2 tsp. salt
• 2 tsp. extra virgin olive oil
• ground pepper to taste
• 4 ½ cups pre-shredded cheddar cheese (550g)
• ½ cup seasoned bread crumbs (65g)

Instructions:

1. Preheat ovens to 350°F (177°C).
2. Fill a saucepan with water for pasta and bring to a boil. While water is boiling, melt ½ cup butter in microwave and set aside to cool. Use remaining butter to grease the glass baking container.
3. Whisk eggs together in metal bowl until well beaten using a metal whisk.
4. In a large saucepan, combine evaporated milk, milk, eggs, melted butter, 1 tsp. salt and pepper. Cover saucepan with foil wrap and set aside in refrigerator.
5. Once water for pasta has been brought to a boil, add 1 tsp. salt and 1 tsp. olive oil to water. Add pasta and cook on high heat for 7-10 minutes, or until pasta is firm. Drain pasta.
6. Place cooked pasta into a 9 x 13-inch greased baking dish. Place grated cheese on top of cooked pasta and pour egg mixture over top.
7. Sprinkle breadcrumbs over top and bake in oven for 25 minutes until top begins to brown.

Enjoy!