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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 15 |
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This is my favorite!!! Mom used to make baked mac & cheese all the time growing up. I hated having to shredd the cheese(I buy it shredded already now), but always loved the eating part. Thanksgiving 2011, we had just had our daughter on 11/11/11, and were doing Turkey Day at our house for the first time. Mom was traveling and didn't have her recipe, so I had to make one up based on what she could remember and quantities that made since to me. Thus, a masterpiece was born! I absolutely loved it and so did our family. I hope you can enjoy it as well. Ingredients:
16 ounces velveeta cheese |
1 1/2 cups milk |
3 tablespoons margarine |
1 tablespoon flour |
salt & pepper |
16 ounces shredded monterey jack and cheddar cheese blend |
16 ounces shredded colby-monterey jack cheese |
16 ounces macaroni noodles |
1 egg |
paprika |
Directions:
1. Boil the Macaroni Noodles.
2. While the noodles are boiling, create a cheese sauce by combining the Velveeta cheese, milk, margarine, flour and salt & pepper in a sauce pan Heat while stirring until everything is melted together.
3. Drain the noodles and combine the cheese sauce with the cooked macaroni.
4. Once the noodles and cheese sauce are mixed well, grease a baking pan.
5. Layer in the shredded cheese and the macaroni mixture.until you run out of noodles. (Be sure to leave enough shredded cheese to cover the top layer of noodles completely.
6. Beat the egg and pour it over the top.
7. Sprinkle the Paprika over the top.
8. Cover tightly with aluminum foil and bake in over at 375 degrees for 30 minutes.
9. Take the aluminum foil off, turn the oven up to 425 degrees and cook for another 5 minutes or until the top is browned.
10. Enjoy!
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