An excellent substitute for Mexican night are these shrimp fajitas! Serve topped as desired with cheese, cilantro, avocado, sour cream, lettuce, tomatoes, Thousand Island dressing, etc.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 1 to 2 – quart casserole |
Ingredients
- 1 (16 ounce) package macaroni
- 1 pound sharp Cheddar cheese, sliced
- 1 tablespoon butter
- salt and pepper to taste
- 1 (12 fluid ounce) can evaporated milk
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
- Bake, uncovered, for one hour, or until top is golden brown.
Nutrition Facts
| Calories | 701 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 20 g |
| Sodium | 552 mg |
| Sugars | 8 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Don’t make it guys. Its not good . Ive made it twice and followed directions and each time it came out terrible. the cheese separates.
Good, but not as gooey as I wanted. As others have suggested I will reduce the amount of macaroni next time
375 degrees too hot. The top burned within 40 minutes.
used 1 c 2% and 1/2 c cream in place of evaporated milk easy!
First of all, it is very good. I should have added more milk and covered it so it would be more creamy.
used twists added ham and used different cheese. was great and very easy
Yes! It was so good we remade it it a couple of days
Excellent recipe. My son loves how he got to make it.
OK so when I made this I was honestly expecting a little bit more, this recipe was not as cheesy as I would’ve liked it. There wasn’t very much flavor. However, the flavor that was there was amazing. If you ever make this not only should you add more cheese but different chesses as well.
This did not work for me, the sauce broke and was not pleasant to eat…Disappointed 🙁
I made this recipe and baked it in an 11×13 pan. I was a little skeptical that it would all come together, but it did, and it was good! Next time I will double the milk for a little extra creaminess. I found this recipe to be much easier and far better than many recipes I’ve tried that are far for complicated. Thanks for sharing!
I really wasn’t sure how to rate this, because although the taste was delicious, the sharp cheddar cheese that I shredded, didn’t melt correctly to cover the elbow macaroni I used, it just kind of ‘clumped’ here and there. I followed the recipe closely, but based on other reviews, added about 1/2 cup extra milk to the evaporated milk. I’ve come to the conclusion that it was the less expensive supermarket brand of cheddar that I used, a whole pound of it. I’m not a novice cook, so these results were somewhat unexpected. Also, there were copious amounts of grease that pooled on the top of the casserole. Moral: your results are only as good as your ingredients. To save this I’ll just put it in a larger dish and mix in some velveeta, but when I make it again, I’ll make sure I have top notch ingredients.
I made this and it only took about 20 minutes, and it was very good!
To fill a 2½-quart casserole dish or a 9×9 baking pan, I suggest using 8 oz. of small elbows (2 cups), not 1 lb., plus 8 oz. of cheddar (which you grate/shred yourself) & a 12 oz. can of evap. milk. But whisk into the milk 1 tsp. paprika, ½ tsp. of mustard powder, & ¼ tsp. each of ground black pepper, red pepper (cayenne) & garlic powder. Before grating the cheddar into the cooked elbows, stir 8 oz. of whipped cream cheese into them (for richness & to prevent clumping of the cheddar). The heat of the elbows will start melting the cream cheese. Then add the seasoned milk & stir until the cream cheese is completely melted. Next, grate/shred the cheddar into the mix, stirring as you go. It’ll melt in the oven. Suggested extras: 2 hot dogs sliced into coins; 1 cup of frozen baby peas, 1/3 cup each of diced scallions & green pepper (or 1/4 cup of diced jalapenos!). Bake at 350 for ½ hr., covered; then 325 for ½ hr., uncovered. BTW, a 2-qt. dish or 8×8 pan will be too small for this.
My family loved this. I used an additional 6 oz. can of evaporated milk, and also reduced the temperature to 350 degrees. Using the recommendation of Kraft Deluxe slices and mild cheddar made this a great dish!
I made no changes to this receipe and would not make it again. The cooking time was entirely too long and it came out dry and hard. Not Good.
Loved it, it was simple and easy to do. Will definitely use this recipe again.
Dry and very bland. Followed instructions and did not change ingredients–unlike 80% of the other reviews.
I pretty much followed the suggestions of Pculver except that I added layers of cubed ham to make it more of a one dish meal.
I should have read the reviews. I made this exactly as the recipe called for. It was awful. Absolutely awful. Everyone that reviewed it made changes to the recipe. Perhaps you could take this down or redo it with the modifications
Delicious. Planning on making again. A real keeper.