If you love thanksgiving or any occasion, Macaroni and cheese come in handy in delivering you a plate filled with delicious and yummy cheese. Since I was little, I remember my mother making this almost every other week. It was our favorite dish growing up and still is as an adult. I have three little brats running around and macaroni and cheese keep them seated and watching T.V. I found this recipe through a friend of mine and it takes me and my kids favorite dish to the next level! You’ll love how creamy and flavourful the baked macaroni and cheese become. It has milk, butter (or margarine) and two of my preferred cheeses (Velveeta and Kraft Cheddar Cheese). Try to cook this dish the next time you have dinner with your family and see the amazement they will have on their faces! Note: Ensure you watch over the macaroni to avoid it burning or overcooking.
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INGREDIENTS:
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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
INSTRUCTIONS:
Preheat the oven to 375 degrees F.
Then cook the macaroni in a big pot of salted boiling water until it’s relatively tender but not soft (or mushy), for about 10 minutes. Then, drain and pour well into a mixing bowl (ensure you stir).
Now, melt the Velvetta Cheese in a 3/4 cup until it’s melted and stirred until it’s creamy. Then, pour the melted cheese over the pasta and stir well. Add butter and 3/4 cups of eggs, milk, and 1 cup of shredded cheese, pepper, and stalk. Mix very well and transfer to a baking dish. Then, pour the rest of the cheese on top.
Bake until it’s brown and the casserole is bubbling for about 20 or so minutes. Serve it hot or cool it off for 5 minutes out of the oven.
Ingredients
- 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
Instructions
Preheat the oven to 375 degrees F.
Then cook the macaroni in a big pot of salted boiling water until it's relatively tender but not soft (or mushy), for about 10 minutes. Then, drain and pour well into a mixing bowl (ensure you stir).
Now, melt the Velvetta Cheese in a 3/4 cup until it's melted and stirred until it's creamy. Then, pour the melted cheese over the pasta and stir well. Add butter and 3/4 cups of eggs, milk, and 1 cup of shredded cheese, pepper, and stalk. Mix very well and transfer to a baking dish. Then, pour the rest of the cheese on top.
Bake until it's brown and the casserole is bubbling for about 20 or so minutes. Serve it hot or cool it off for 5 minutes out of the oven.
