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Blender Mac n Cheese
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| ingredients | |
| 30-ounce cans | Chicken Stock |
| 2 | Eggs |
| 1 tablespoon | Yellow Mustard |
| 1 cup | Evaporated Milk |
| 2 tablespoons | Salted Butter |
| 24 ounces | Sharp Cheddar Cheese,, (cut into 1/2-inch cubes) |
| 24 ounces | Monterey Jack Cheese, (cut into 1/2-inch cubes) |
instructions
Preheat oven to 370ºF. Using a blender, add the ingredients one at a time starting with the chicken stock, then eggs, mustard, milk, and butter. Add cheddar and monterey jack cheese to the blender and blend on low until the mixture is a smooth but slightly chunky consistency.
Bring elbow macaroni and salt to a boil, then drain and pour into a glass baking dish. Slowly add the cheese mixture to the macaroni until the macaroni is completely covered. Top with mozzarella
instructions
Cover with foil then bake in the oven for 90 minutes or when the outer layer of the mac n cheese starts to turn brown.
ingredients
instructions
Remove foil and let bake for another 10 minutes. Remove from oven and let rest for a few minutes before serving.
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