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Macaroni & Cheese
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Vintage Recipe
Macaroni & Cheese
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Nothing says comfort food like oven-baked macaroni & cheese.  Real cheddar cheese (not the powdered stuff), evaporated milk, eggs and a touch of brown sugar make this a rich and creamy delight.

Prep time
Bake/Cook time
6 - 8 servings
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Macaroni & Cheese
Light Brown Sugar
Prep time :
Bake/Cook time :
Yield :
6 - 8 servings


  • 2 cups dried macaroni noodles
  • 8 ounces (2 cups) shredded sharp Cheddar cheese
  • 1 1/2 cups evaporated whole milk
  • 2 large eggs
  • 2 teaspoons Imperial Sugar Light Brown Sugar
  • 1 teaspoon dry mustard
  • Freshly ground black pepper
  • Paprika, for top


  1. Cook macaroni in large amount of boiling, salted water until tender but not mushy. Drain.
  2. Stir in cheese and milk. When thoroughly combined, add eggs, brown sugar, mustard and black pepper.
  3. Pour into a casserole sprayed with vegetable spray. Press down to smooth top. Sprinkle with more black pepper and paprika. Bake at 350°F for 30 minutes.


Recipe developed for Imperial Sugar by Brandi Evans @BranAppetit!

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