HAVE MERCY MAC & CHEESE

Teresa *G*

By
@BlueGinghamApron

Cheesy and delicious comfort-food at it's best. For variety, try adding a cup of chopped cooked ham and/or blanched broccoli florettes.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8
Prep:
30 Min
Cook:
30 Min
Method:
Bake

Ingredients

1/2 lb
elbow macaroni
4 oz
sharp cheddar cheese
4 oz
monteray jack cheese
1/2 c
whole milk
8 oz
velveeta cheese loaf, cubed
1 large
egg, beaten
4 Tbsp
butter
salt, to taste
ground black pepper, to taste
cajun seasoning, to taste

Step-By-Step

1Butter a 2 quart casserole dish; set aside.
2Grate cheddar and jack cheeses and mix together; set aside.
3In a large saucepan, bring well salted water to boil; add macaroni and cook for 10 minutes; drain and rinse with hot water; return to pan, cover and set aside.
4Preheat oven to 375 degrees F.
5In a nonstick saucepan, warm milk over medium-low heat; add cubed Velveeta cheese; stir until melted; remove from heat.
6Add a spoonful of the sauce to the beaten egg and mix well; add another spoonful of sauce to egg mixture and mix well.
7Add egg mixture to sauce mixture in pan an mix well.
8Pour 1/2 of the macaroni into prepared dish.
9Season with salt, pepper and cajun seasoning to taste.
10Place thin slices of 1/2 the butter over top.
11Sprinkle with 1/2 the shredded cheeses.
12Cover with 1/2 the cheese sauce.
13Repeat layers.
14Bake at 375 degrees for 25 minutes; lower heat to 300 degrees F and bake 5 minutes more.
15Serve hot. Cover and refrigerate leftovers.

About this Recipe

Course/Dish: Pasta, Pasta Sides
Main Ingredient: Pasta
Regional Style: Southern
Dietary Needs: Vegetarian, Soy Free
Other Tags: For Kids, Heirloom