A delightful twist on the classic macaroni and cheese, featuring a creamy texture and a hint of spice.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cook the elbow macaroni in a large pot of boiling salted water until al dente. Drain and set aside.
Cooking the pasta al dente prevents it from becoming mushy during baking.
In a mixing bowl, whisk together the eggs, milk, and salt until well combined.
Whisking thoroughly ensures a smooth custard base for the dish.
Add the cooked macaroni, shredded cheddar cheese, and diced tomatoes with green chilies to the bowl. Stir until evenly mixed.
Mix gently to avoid breaking the macaroni.
Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly.
Greasing the dish prevents sticking and makes cleanup easier.
Bake in the preheated oven for 45 minutes, or until the top is golden and the center is set.
Check doneness by inserting a knife into the center; it should come out clean.
Let the dish cool slightly before serving. Enjoy your creamy baked macaroni and cheese!
Allowing the dish to rest helps it set and makes serving easier.
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