This is the ultimate potluck dish. Whenever I take it anywhere, it instantly becomes the favorite on the table or in the food line. I just make it following the directions listed below. Then, I put the finished product into a crock pot on low to keep it warm for the event. In the rare instance there is anything leftover, I usually send it home with someone else.. haha! Or I take it home myself. They are absolutely delicious the second day.
You are going to want this macaroni and cheese in place of whatever recipe you have been using… it’s a good one!
16 oz elbow macaroni (about 2 cups)
3 Tbsp butter or Country Crock margarine
1 1/2 c milk, divided ( i used 2% )
2 large eggs, lightly beaten
1 lb Velveeta cheese cubed (1/2 inch size)
8 oz shredded Kraft mild cheddar cheese (about 2 cups), divided
8 oz shredded Kraft monterrey jack cheese
1 tsp salt
1 tsp freshly ground black pepper
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 Velveeta 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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Quick Tip: Regular Velveeta American cheese works fine in here.