Monday, February 18, 2013

Super-Cheesy Mac and Cheese


My family loves homemade baked macaroni and cheese. Although I have a recipe I've been using for years, recently while at our son's family over the Christmas holidays, we were served a "new to me" kind that was amazing!

Super cheesy, kid-friendly, fantastic baked macaroni and cheese.  I've adapted the recipe here to share.  The original recipe called for a "smoked cheddar," which none of us cared for, so I added a 4-cheese Mexican Blend in addition to the shredded Cheddar, Colby and Velveeta.  Original recipe adapted from Divas Can Cook.

3 cups macaroni, uncooked
2 eggs
1/2 cup heavy cream
1 1/2 cups milk
Lawry’s seasoned salt and pepper, to taste 
paprika (optional
16 oz. Velveeta, cubed
2 cups sharp cheddar (can use less if you don’t like a sharp taste in your mac n cheese)
1 cup Colby cheese, shredded
1 cup 4-cheese Mexican blend, shredded

Preheat oven to 350
Cook macaroni until al' dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al' dente texture). Do not overcook. When pasta is done, drain and set aside. 

In a large bowl, add milk, heavy cream and cheeses. Stir to combine. Taste the milk mixture and add seasoned salt and pepper until it has a good taste. When you are happy with the taste, add in the eggs. Stir well until combined. 

Spray a 13 x 9-inch baking dish with cooking spray, and pour macaroni in. Pour cheese mixture over macaroni.  Sprinkle with paprika and/or black pepper, if desired.  

Bake for 35-45 minutes. Do not over-bake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cools. Let cool for about 10-20 minutes to fully set.

*Option - Add cooked and crumbled BACON and top with bread crumbs mixed with Parmesan Cheese ... serve in individual ramekins for a different twist!  Soooooo good!!!


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