Directions: |
Directions:In Blender, mix:
12 oz pet milk (regular – not low fat or fat free)
¼ cup milk (whole is better; but skim or low fat will do fine)
4 whole eggs
Boil lots of water – add 2 tsp. salt – return to boil -- add noodles – stir frequently
Boil 6 min only (al dente) – drain noodles – DO NOT RINSE (they must be hot)
Spray 11x9x2 pan with Pam
Drain noodles quickly – DO NOT RINSE
Return the noodles to hot pot and stir in 1 stick BUTTER (I use real butter)
Put ½ buttered noodles in bottom of pan – spread out evenly
Spread 12 oz finely shredded mild (or sharp) cheddar on top
Tear 4 (or 6) slices Velvetta (not low fat or fat free) cheese into pieces and place on top of cheddar being careful not to overlap the cheese edges
Top with remaining (buttered) noodles
Spread 12 oz finely grated cheddar (mild or sharp) on top – no Velvetta on top as it burns.
Blend pet milk/egg mix once again. Pour evenly over macaroni and cheese.
Bake 30-50 min at 350° in center of oven until top becomes golden brown – but do not let it burn
HINT: do not put velvetta cheese on top – it will definitely burn
Best to let it sit out at least 10 minutes before serving. It is wonderful warmed in the microwave the next day to serve with leftovers (if there is any left over, that is).
ENJOY!! Yes, it is fattening; but, we only splurge and eat this on the holidays or special occasions. This recipe was passed down from my mother, Millie, and her sister, Helen. They like to use the long, hollow spaghetti noodles – I prefer to use the elbow style. They are all very good! |
This recipe for LaJuana's Baked Mac and Cheese is from