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Homemade Macaroni & Cheese Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (16 oz.) large elbow macaroni (can also use spiral macaroni)
¼ cup butter
1 cup (8 oz.) regular Velveeta
2 1/2 cups medium shredded sharp cheddar cheese
¾ cup medium shredded fresh gruyere cheese
1 egg
2 ½ cups 2% milk
Directions:
Directions:
Cook macaroni to al dente, per package directions. Take care not to overcook to a mushy state. Drain macaroni without rinsing.

In a glass 9 x 13 baking dish, cut up butter into small pieces and distribute over bottom.

Spread ½ of cooked macaroni over bottom of baking dish. Cut Velveeta in ¾ “ cubes, distributing evenly over macaroni. Spread 1 cup of cheddar and all of gruyere cheese on layer of macaroni.

Using wire whisk, beat egg and milk until well blended. Pour ½ of mixture over first layer of macaroni.

Add remaining cooked macaroni and 1 cup of cheddar cheese. Pour remaining egg mixture evenly over top.

Bake at 345 degrees for about 20 minutes, until cheeses are melting well. Remove from oven; stir until all cheeses are well blended among macaroni. Add remaining ½ cup of cheddar cheese to top. Return to oven approximately 20 minutes, or until top cheese is golden brown and beginning to crisp.

 

 

 

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