Wednesday, July 17, 2013
Baked Macaroni & Cheese
16 oz elbow macaroni
3 TBS butter
1-1/2 c milk, divided
2 large eggs, lightly beaten
1 lb cubed Velveeta cheese
8 oz (2 cups) shredded mild cheddar cheese
8 oz (2 cups) shredded monterey jack cheese
1 tsp salt
1 tsp pepper
Heat oven to 375 degrees.
Cook macaroni in large ot of salted boiling water until tender, but not mushy.
Drain well, and put in large mixing bowl.
Melt Velveeta cheese and 3/4 c milk until melted (stir often).
Pour melted cheese sauce over pasta and stir.
Add butter, remaining milk, eggs, half the shredded cheeses, salt and pepper.
Transfer to 2 quart baking dish.
Pour remaining cheese on top.
Bake until golden brown and bubbling, about 25 minutes.