My kids totally go gaga for this baked macaroni and cheese! Seriously, they ask for it all the time. You won’t find and tiny humans asking for the Blue Box at my house. No, siree! My littles enjoy homemade baked macaroni cheese with four different blends of cheddar. I don’t blame them. This stuff is GOOD! I especially love it when we have leftovers for lunch the next day. This baked macaroni and cheese always tastes better the second time around.
I love adding in meats like bacon and sausage.
1 (16 ounce) package Barilla elbow macaroni
9 tablespoons Land O Lakes butter
1/2 cup Kraft shredded muenster cheese
1/2 cup shredded cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey jack cheese
1 1/2 cups Borden half-and-half
8 ounces cubed processed cheese food
2 Eggland’s Best eggs, beaten
1/4 teaspoon Morton salt
1/2 tsp. of dry mustard
1/8 teaspoon ground black pepper
Optional Additions: (any combination)
ground meat, browned (turkey, chicken, beef, pork)
breakfast sausage (browned and drained – 1 lb.)
Kielbasa or Andouille (cut into chunks and browned in olive oil)
Fresh chorizo, casing removed, browned and broken up
1 small onion, diced and sauteed until translucent
jalapeno peppers, seeded and chopped
Crushed red pepper flake to taste
3/4 c. of roasted red pepper, chopped
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, dry mustard and eggs to macaroni; mix together and season with salt and pepper.
Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.
Serve and enjoy!
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Quick Tip: Serve this mac and cheese with breadsticks and a tossed salad.