Real Recipes From Real Home Cooks ®

rio rita's mac and cheese

Recipe by
Rita Diette
The Villages, FL

I read this recipe in a magazine about 25 years ago. I thought I would give it a try. My family loved it, especially my daughter and son's. I have been making it ever since. I don't make it too often now that there is just my husband and myself. When I go back to Boston this is the one recipe my daughter will ask me to make. My now son-in-law loves it too.

yield 10 to 12 people
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For rio rita's mac and cheese

  • 1 lb
    elbow pasta. cooked
  • 1 box
    velveeta cheese
  • 2 c
    white chedder cheese, cubed
  • 2 c
    whole milk
  • 2
    beaten eggs
  • 1 Tbsp
    dry mustard
  • 1 c
    panko breadcrumbs
  • 3 tsp
    butter

How To Make rio rita's mac and cheese

  • 1
    Cook pasta and drain. Set aside. Cut cheese into cubes and add to cooked pasta. Mix until the cheese is evenly added to the pasta.
  • 2
    Beat eggs slightly and add the two cups of milk. Beat again and add the dry mustard. Pour over pasta.
  • 3
    Melt butter in pan and add bread crumbs. Let brown, just a pinch. Sprinkle bread crumbs over pasta.

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