Macaroni and Cheese

Who doesn’t love macaroni and cheese? Well, this next recipe is a baked macaroni and cheese with lots of cheese! I found it on another blog, and it looked too good not to try.



1 pound of elbow macaroni

2 cups shredded cheddar cheese

2 cups shredded Monterey jack cheese

1 pound block of Velveeta cheese

1 to 1 1/4 cups of milk

2 eggs beaten

Salt, pepper to taste

4 tablespoons butter

Boil noodles just until al dente, rinse, drain and set aside.

Preheat oven to 375 degrees. Mix the shredded cheeses together. Meanwhile, pour 1 cup of milk into a large saucepan and warm over medium low heat. Cut up the Velveeta into chunks, add to the saucepan and cook over medium low heat until all of the cheese has melted. Add the additional milk only if needed to thin. Remove from the heat and set aside. Crack the eggs into a separate bowl and lightly whisk. Scoop out some of the cheese sauce and slowly add that to the eggs to temper them, continuously whisking as you add the liquid to the eggs. Once well tempered, add the eggs to the cheese sauce and whisk together until well mixed.

Spray a casserole pan with non-stick cooking spray. Add half of the elbow noodles and season with salt and pepper. Slice thin layers of butter and spread them around on top of the noodles. Sprinkle 1/2 of the cheddar/jack cheese combo over the noodles. Ladle 1/2 of the Velveeta cheese sauce over that. Repeat the layers of noodles, seasoning, butter, cheddar/jack cheese, and Velveeta sauce.

Cook at 375 degrees, uncovered for 30 to 35 minutes or until bubbly and browned.

Yum, yum, yum. This definitely gets a 10/10. Not the healthiest dish, but still going into my cooking routine. My husband claims that it is the best macaroni and cheese he’s ever had. He’s loving this new years resolution!


January 28, 2011. Main Dishes.

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