Wednesday, December 21, 2016

Momma's Creamy Baked Macaroni and Cheese






  • 16 ounces elbow macaroni (about 3 cups)
  • 3 tablespoons butter or margarine
  • 1 ½ cups milk, divided
  • 2 large eggs, lightly beaten
  • 1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
  • 8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
  • 8 ounce shredded Kraft Monterrey Jack Cheese
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper


How to Make It

  • Heat oven to 375 degrees F.
  • Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.
  • Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)
  • Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.
  • Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot .
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