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Homemade Macaroni & Cheese Recipe

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This recipe for Homemade Macaroni & Cheese, by , is from , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Linda Mihalick, Merchandising & Digital Retailing


1 pkg. (16 oz.) large elbow macaroni (can also use spiral macaroni)
cup butter
1 cup (8 oz.) regular Velveeta
2 1/2 cups medium shredded sharp cheddar cheese
cup medium shredded fresh gruyere cheese
1 egg
2 cups 2% milk

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 of cooked macaroni over bottom of baking dish. Cut Velveeta in 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 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 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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