Baked Mac'n'Cheese

"An all time favorite!"
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by Muffin Goddess photo by Muffin Goddess
photo by TheFabChef photo by TheFabChef
Ready In:
1hr 5mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Preheat oven to 350
  • Cook macaroni according to package directions (do not overcook).
  • In a large bowl, add milk, heavy cream & 1 cup sharp cheddar and all velcetta then combine all.
  • Taste and add salt & pepper till it tastes good.
  • Add in the eggs and combined.
  • Butter a 9 x 9 inch baking dish.
  • Add macaroni to the baking dish.
  • Pour cheese mixture over macaroni.
  • Top with 1 cup sharp cheddar.
  • Bake for 35-45 minutes.
  • Let cool 10-15 minutes or until fully set.

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Reviews

  1. Memorial day weekend cookout will be the third time I've used this recipe. It was a huge hit the first two times I made it. Hopefully I can get a second helping this time...lol...seriously very delicious��
     
  2. This recipe lacked creaminess and was dry. Also, the recipe did not have salt in the ingrediants other than the boiling water for the elbow macaroni. This recipe was not a favorite.
     
  3. Just the thing for a chilly wet day like today! I used the full amount of Velveeta (just happened to have an 8 oz chunk in the fridge, waiting for it's purpose in life), and I used the Mexican blend cheese too (no cheddar to be had). I didn't realize that I was out of elbow macaroni when I started making this, so the closest sub I had in the house was some whole wheat rotini, which worked just fine. DH and I were happy campers with our mac and cheese today (his lunch, my dinner). Thanks for posting! Made for PAC Spring 2013
     
  4. Yummy mac and cheese. I made as directed except that I used a Mexican blend cheese instead of the cheddar. Really creamy and my company totally enjoyed this. Thanks vglikman for sharing. Made for Spring PAC 2013.
     
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