I’ve got a lot of requests for both creamy and cheesy baked macaroni and cheese. I hear already, that’s how I love it. We have a similar flavour always. Well, it does so great to create a heck of a creamy, cheesy, old-fashioned, baked macaroni and cheese! Especially if there’s Velveeta in it. Are you looking for something tasty? then try this recipe.
If you have picky or southern food eaters who complain about all the scramble, make this baked macaroni and cheese. It’s keeping you safe, and for real it’s pretty delicious. This recipe uses a large scrambled block of Monetary Jack, and cheddar, of course. Macaroni and cheese baked sounds heaven to me, how about you? Let me tell you already, kids love the taste and it’s extremely creamy.
Preparation time: 25 minutes
Cooking time: 35 minutes
16 oz elbow macaroni (about 2 cups)
3 Tbsp butter or margarine
1 1/2 cup milk, divided ( I used 2% )
2 large eggs, lightly beaten
1 pound Velveeta cheese cubes (1/2 inch size)
8 ounce shredded kraft mild cheddar cheese, divided
8 oz shredded kraft Monterrey jack cheese
1 tsp salt
1 tsp freshly ground black pepper
1. Pre-heated oven at 375 ° F. Cook macaroni for 8-10 minutes in a large bowl of salted boiling water, until tender but not mushy. Drain and pour in a large blender thoroughly.
2. Melt the Velvetta cheese on a low level and 3/4 cups the milk for (stir often until melted). Add the melted cheese sauce to the pasta and stir well. Add milk, eggs, 1 cup of chopped cheeses, salt, and pepper to butter and cook.
3. Set well together and transfer to a 2-quarter bakery plate. Put the remaining cheese over. Bake until you see the casserole is golden brown (about twenty-five minutes) or when you notice a bubble-like effect in the casserole. Serve best while it is hot.
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