rio rita's mac and cheese

Name: Rio Rita's Mac and Cheese
Prep time: 25 min
Cook time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1 pound(s) elbow pasta. cooked; 1 box(es) velveeta cheese; 2 cup(s) white chedder cheese, cubed; 2 cup(s) whole milk; 2 - beaten eggs; 1 tablespoon(s) dry mustard; 1 cup(s) panko breadcrumbs; 3 teaspoon(s) butter

13 Pinches

Rita Diette

The Villages, FL

Updated on Feb 3, 2016

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.

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prep time 25 Min

cook time 1 Hr

method Bake

yield 10 to 12 people

Ingredients

1 pound elbow pasta. cooked
1 box velveeta cheese
2 cups white chedder cheese, cubed
2 cups whole milk
2 - beaten eggs
1 tablespoon dry mustard
1 cup panko breadcrumbs
3 teaspoons butter

How To Make rio rita's mac and cheese

Step 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.

Step 2

Beat eggs slightly and add the two cups of milk. Beat again and add the dry mustard. Pour over pasta.
Step 3

Melt butter in pan and add bread crumbs. Let brown, just a pinch. Sprinkle bread crumbs over pasta.
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