Description
This recipe started from a card from a grocery store, then turned into something indulgent. You can change the cheeses to whatever you want, but after many trials, these cheeses work the best. You can beef up this mac and cheese by adding extra ingredients before baking:
— add in two cups cooked broccoli cuts and 2 cups cooked diced chicken breast. — add in 2 cups cooked crumbled bacon and 1 cup chopped scallions. — add in 2 cups diced cooked ham. — add 2 cups chopped tomatoes and 1 cup chopped fresh basil.
Ingredients
- Elbow Macaroni
- Eggs
- Velveeta Cheese
- Butter
- Half-and-half
- Sharp Cheddar Cheese
- Parmesan Cheese
- Mozzarella Cheese
- Asiago Cheese
- Havarti Cheese
- Muenster Cheese
- Salt
- Black Pepper
- Italian Seasoned Breadcrumbs
Instructions
- Preheat the oven to 325 degrees f
- Bring a large saucepan of salted water to a boil
- Add the macaroni and cook until slightly al dente, about 8 minutes
- Drain and set aside to keep warm
- Whisk the eggs in a large bowl
- Add the velveeta, 1 stick melted butter and 2 cups of the half-and-half to the large bowl of eggs
- Add the warm macaroni tossing until the cheese has melted and the mixture is smooth
- Add the remaining half-and-half, 4 cups of the sharp yellow cheddar, 1 cup of parmesan and the remaining shredded cheeses, and salt and pepper, tossing until completely combined in the large bowl
- Pour the mixture into buttered baking dishes (approximately 3 baking dishes)
- Mix together remaining 2 cups of grated cheddar, 1 cup parmesan, and bread crumbs
- Sprinkle casseroles with the bread crumb mixture
- Drizzle melted butter on top
- Bake covered with foil for 35-40 minutes
- Uncover and bake another 15-20 minutes more
- ___ optional items ___
- Add in two cups cooked broccoli cuts and 2 cups cooked diced chicken breast
- Add in 2 cups cooked crumbled bacon and 1 cup chopped scallions
- Add in 2 cups diced cooked ham
- Add 2 cups chopped tomates and 1 cup chopped fresh basil