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This recipe for BAKED MAC AND CHEESE, by , is from Recipes for Raynika, 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!

Myrtle Scott


1 lb elbow macaroni
12 oz Velveeta
2 oz shredded sharp cheddar
2 oz shredded mild cheddar
4 oz shredded colby/jack cheese
2 cups heavy cream
2 eggs
1 tsp Lawry’s Seasoned Salt
Kosher salt to taste
Cracked black pepper to taste
4-8 tbsp of melted unsalted butter

1. Boil macaroni according to box directions, but only for half the time. Drain & pour into large bowl.
2. Add half & half to macaroni.
3. Lightly beat the eggs and add macaroni.
4. Add Lawry’s, salt, pepper & stir.
5. Melt butter & pour over macaroni.
6. Cube Velveeta, add to macaroni & stir.
7. Mix remaining cheeses. Sprinkle all but 2 oz of cheese over macaroni & stir.
8. Pour into greased 9x13 inch baking pan.
9. Sprinkle remaining cheese over the top.
10. Bake for 35 minutes.




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