Baked Macaroni and Cheeses
My mother initially introduced me to this method but, over the years, I have made quite a few changes and based on the raving reviews, they were for the better.
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- 1 lb
- box of any type pasta you like. i like ribbed elbows and curly macaroni for this. sometimes a ziti or penne is nice too.
- 2 1/2 c
- whole milk
- 1 Tbsp
- worchestershire sauce
- 1 tsp
- horseradish sauce
- 1 tsp
- mustard-any kind
- salt and pepper to taste
- 16 slice
- velveeta cheese
- 1 c
- shredded swiss cheese
- 1/2 c
- shredded pepperjack cheese
- 3 c
- kraft cheddar melts or any blend of chesses
1Cook the pasta according to package directions. Pasta still needs to be al dente so it won't overcook while the casserole is baking. Drain well and set aside.
2While pasta is cooking, put all of the ingredients except for the cheeses in a blender. Blend them just before you are ready to pour over casserole.
3In a 13x9 casserole, cover the bottom with 1/2 of the pasta. Top with 8 slices of Velveeta Cheese,add the swiss and pepperjack. Make sure the cheeses are spread evenly. Layer remaining noodles over the cheeses. Top with 8 more slices of Velveeta then evenly spread the 3 cups of Kraft Cheddar Melts or blend of your choice on top of the slices.
4Blend all of the liquid ingredients well and immediately pour the mixture evenly over the macaroni and cheeses.
Hint-Some may like a little more milk. If you want more, evenly drizzle whole milk over the casserole. You can use up to 1/2 cup,if desired, No more.
5Bake in preheated 350 degree oven until lightly browned and bubbly. At least 45 mins,up to an hour.
Serve with anything or it's great all by itself!!