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Macroni and Cheese Casserole Recipe

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This recipe for Macroni and Cheese Casserole is from JE'AN AND BEULAH HEBERT'S FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Lb. Box Penne Rigate Macaroni
1 Lb. Velveeta (Original) Cheese
4 Cups 2% milk
1 10 Oz. Can Rotel Mild Tomatoes Drained
2 Tbsp Instant Diced Onions
6 To 8 Tbsp Butter
Lawry's Garlic Powder
Salt and pepper to taste
4 Large Eggs

Directions:
Directions:
Preheat oven at .º350F. Boil macaroni following directions on box. Drain and rinse. Return to the pot that you boiled the macaroni in and add 3 tbsp butter and mix well. Butter a 9 x 13 -inch baking dish and set aside.In a 3 quart pot put the 4 cups of milk and 1/2 to 2/3 lb. of cheese (cut into chunks) and heat on low and stir often until cheese is melted.Then pour over macaroni, add the rest of the butter and mix thoroughly. Add Rotel, onions and seasoning.whisk the eggs thoroughly and add to macaroni mixture and pour into baking dish. Slice the rest of cheese over mixture and bake in oven for 50 to 60 minutes Allow to sit about 30 minutes before serving.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
About 30 minutes

 

 

 

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