Creamy Mac & Cheese - this is my FAV!

Lori Marie

By
@lorettafrances

I am a mother of 3 and married to a farmer...we use products off our farm to cook with. I have been collecting old time recipes for years - trying to teach my kids how it was in the "olden days." This is a family favorite of ours! I believe the time at the dinner table is very important and something that has been lost this day in age. Enjoy!!


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Rating:

Comments:

Serves:

8-10

Prep:

30 Min

Cook:

1 Hr

Method:

Convection Oven

Ingredients

4 c
elbow noodles, cooked slightly
2 c
whole milk, no substitutions
1/2 lb
monterey jack cheese, cubed
1/2 lb
sharp cheddar cheese, cubed
1 lb
velveeta, cubed
2
eggs, whisked
3/4 stick
butter, not margarine
salt & pepper, to taste

Directions Step-By-Step

1
While boiling noodles; heat milk on low. Stir cubed cheeses into milk. Let cook on low and thicken a bit.

Take a small amount of cheese mixture and set aside to cool so you can mix into 2 whisked eggs. (if you mix hot mixture into the eggs it will "cook" the eggs). Then you can mix the small amount into the full amount of cheese.
2
Drain par-boiled noodles & spread in greased 9x13. Slice stick of butter and put on top of noodles. Top with melted cheese mixture. Season w salt & pepper. Then mix in w a fork.
3
Bake @ 375 uncovered until thick...ard 20-30 min. **do NOT substitute different cheeses for these. It makes this taste completely different!!

***I also do this in the crock pot...Prepare the same without baking in the oven. Just put on low and cook for about 4-6 hours. Crock Pots vary.... I always top w/ additional cheese to make it look "pretty"

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American