Cooked - Betty Jo Melvin's Macaroni And Cheese

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Betty Jo Melvin's Macaroni And Cheese

10.0

6 Tbsp. butter, cubed, plus more for baking dish

12 oz. uncooked elbow macaroni (about 3 cups)

1 (12-oz.) can evaporated milk

1 cup plus 2 Tbsp. whole milk

3 large eggs, lightly beaten

1 ½ oz. processed cheese (such as Velveeta), cut into ½-inch cubes

1 ½ tsp. kosher salt

½ tsp. black pepper

11 ½ oz. pre-shredded sharp Cheddar cheese (about 3 cups), divided

4 ½ oz. pre-shredded mild Cheddar cheese (about 1½ cups), divided

Preheat oven to 425°F. Grease a 13- x 9-inch baking dish with butter, and set aside.
Prepare macaroni according to package directions for al dente. Drain and transfer to a large bowl.
Stir butter into hot macaroni until melted. Stir in evaporated milk, whole milk, and eggs until well combined. Fold in pro cessed cheese, salt, pepper, 2 ½ cups of the sharp Cheddar, and 1 cup of the mild Cheddar.
Transfer macaroni mixture to prepared baking dish. Sprinkle evenly with remaining ½ cup each sharp Cheddar and mild Cheddar.
Bake, uncovered, in preheated oven until golden and bubbly, 45 to 50 minutes. Serve immediately.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥘Casserole

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 124 weeks ago

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