Home-Baked Macaroni & Cheese |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 15 |
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Before Mac & Cheese came in a cardboard box, it was made from scratch. My Mom made the best I ever tasted, but I don't have her recipe - so I made this one up. I take it to all the family potluck dinners, and get rave reviews! This recipe fills a very large (bigger than 9x12) casserole dish. Ingredients:
1 lb macaroni (shells) |
1 lb macaroni (rotini or other fun shape) |
1 lb velveeta cheese, cubed in 1-inch squares |
4 ounces cream cheese |
1/2 cup half-and-half cream |
16 ounces shredded cheese (pre-packaged mix with 4 or 5 different cheeses, such as asiago, mozarella, jack, romano, parmesan) |
1/2 tablespoon salt (or more, to taste) |
1/2 teaspoon pepper |
Directions:
1. Prepare macaroni per package instructions.
2. Drain macaroni well, return to pot while still warm.
3. Add Velveeta, cream cheese, salt & pepper.
4. Stir until cheeses are melted, then add cream and stir until a creamy sauce has formed.
5. Pour 1/2 the macaroni into a non-stick or greased casserole dish.
6. Sprinkle 8 oz of the shredded cheese on top.
7. Add the rest of the macaroni and sprinkle another 4 oz of the cheese on top.
8. Cover casserole (with foil or lid).
9. Bake at 375 degrees for 30 minutes.
10. Remove cover, sprinkle remainder of shredded cheese on top and bake an additional 10-15 minutes, until cheese is bubbly and just beginning to brown around the edges.
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