Breadcrumb topped Baked Mac and Cheese
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|16 oz||elbow macaroni|
|3 Tbsp||butter or margarine|
|1 1/2 c||milk, divided|
|2 large||eggs, lightly beaten|
|16 oz||cubed (1/2") velveeta cheese|
|8 oz||mild cheddar, shredded, divided|
|8 oz||monterey jack cheese, shredded (with jalapeno if desired!)|
|1 tsp||black pepper|
|1 c||bread crumbs (i recommend panko style, but regular will work as well)|
Chicago, IL (pop. 2.7M)
Member Since Apr 2013
This is a tweaked version of a recipe that my FB friend Coleen posted. We are biiiig Mac and Cheese lovers at my house and this recipe in its original form (sans breadcrumbs) was some of the best Mac and Cheese we have had. Since our 2nd favorite recipe was topped with breadcrumbs, it didnt take much to do a little tweaking and add some here as well. :)
Heat oven to 375 degrees.
Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.
Meanwhile, in a small saucepan on low heat, melt the Velveeta into 3/4 cup of the milk-stirring often.
Pour melted cheese sauce over pasta and stir to coat.
Add in butter, remaining milk, eggs, 1/2 cup each of the shredded cheeses and salt and pepper. Mix well and transfer to a 2 quart baking dish.
Top with the remaining shredded cheeses and then sprinkle the bread crumbs over the top.
Bake until the top crust is golden brown and casserole is bubbling-about 25 minutes. Serve hot and Enjoy!