Creamy Baked Mac and Cheese

16 ounces elbow macaroni (about 3 cups)
3 tablespoons butter or margarine
1 ½ cups milk, divided
2 massive eggs, flippantly overwhelmed
1 lb (16-ounces) cubed (1/2 inch measurement) Velveeta cheese
8 ounce shredded Kraft Delicate Cheddar Cheese (about 2 cups), divided
8 ounce shredded Kraft Monterrey Jack Cheese
1 teaspoon salt
1 teaspoon freshly floor black pepper


Warmth oven to 375 levels F.
1. Cook dinner macaroni in a big pot of salted boiling water till tender however not mushy, about 8-10 minutes. Drain effectively and pour into a big mixing bowl.
2. Soften on low the Velvetta Cheese and ¾ cup milk till melted (stir typically)
3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Combine effectively and switch to a 2 quart baking dish. Pour the remaining cheese on high.
Bake till high crust is golden brown and casserole is effervescent, about 25 minutes. Serve scorching

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