Sugar Hill Mac n' Cheese

Sugar Hill Mac 'n Cheese
  • Servings: 10-12
  • Difficulty: easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 lb. elbow macaroni noodles
  • 1 stick of butter
  • 1 package of Cracker Barrel sharp cheddar
  • 1 can of evaporated milk
  • salt and pepper (to taste)
  • 2 8 oz. packages shredded sharp cheddar cheese
  • 3 eggs
  • 2 tbsp. garlic powder
  • 1 1/2-2 tbsp. cumin


1. Preheat oven to 350 degrees.

2. Bring a pot of salt water to a boil on the stove.

3. Add macaroni noodles.

4. Boil noodles until tender (a fork can go through the noodles).

5. Drain noodles, do not rinse.

6. Pour noodles into baking dish; add stick of butter, allowing stick of butter to melt while continually stirring the noodles in with the butter.

7. Cut the cheese up into cubes and place in a large microwavable bowl.

8. Add half of the can of evaporated milk to the cheese bowl and heat in microwave for 5-7 minutes.

9. Add the cheese bowl to the noodles in the baking dish and stir in so the cheese and milk spread throughout the noodles.

10. Stir half of the packaged shredded cheese.

11. In a separate bowl, crack the 3 eggs and stir.

12. Add the egg mixture to the baking dish.

13. Season the noodles with the salt, pepper, cumin and garlic powder to taste.

14. Stir all ingredients in well in the baking dish. Add the remainder of the evaporated milk to the baking dish. Do not stir - the milk will evaporate during the baking process.

15. Bake for 35-45 minutes, until browning a little on the edges and milk looks evaporated.

16. Add the remainder of the shredded cheese to the top of the macaroni and bake for about 10-15 minutes, until cheese is melted and brown on top. Serve immediately!
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