Over-the-Top Mac 'n' Cheese Recipe
- 1 package (16 ounces) elbow macaroni
- 2 ounces Muenster cheese, shredded
- 1/2 cup each shredded mild cheddar, sharp cheddar and Monterey Jack cheese
- 1/2 cup plus 1 tablespoon butter, divided
- 2 cups half-and-half cream
- 2 Eggland's Best Eggs, lightly beaten
- 1 cup cubed process cheese (Velveeta)
- 1/4 teaspoon seasoned salt
- 1/8 teaspoon pepper
- Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the Muenster, cheddar and Monterey Jack cheeses; set aside.
- In a large saucepan, melt 1/2 cup butter over medium heat. Stir in the cream, eggs, process cheese, seasoned salt, pepper and 1-1/2 cups of the cheese mixture. Drain pasta; add to the cheese sauce and stir to coat.
- Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese mixture and dot with remaining butter. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 160°. Yield: 7 servings.
Reviews for Over-the-Top Mac 'n' Cheese(15)
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this is or was the best mack and cheese I have ever eaten.
This amazing recipe is one of my staples and I am very picky about repeat recipes. I did however change it just a bit. Instead of normal Velveeta I use the white or Blanco as it is labeled on the package. I do not use seasoning salt at all. The cheeses give it enough salt as it is. I do however in place of seasoning salt sprinkle over the top, approximately 1/4 to 1/2 tsp of each: Paprika, Garlic, and Onion Powder. I also add some fresh ground pepper and a generous squeeze of yellow mustard, about 1.5 to 2 Tbsp. It gives it a very subtle kick my family enjoys. I have been cooking since I was 7 and I absolutely love it as well as constant experimenting that fortunately for my family has only been yucky 3 times. Lol. That is a good record for how long I have been cooking for them. (9 years for my family)I am sure I messed up when I was younger but I followed recipes exactly back then. Happy Cooking!
thought too many cheeses and hard to warm up and still taste like first day. second day too dry.
I actually added a couple of well beaten eggs in with the liquid and mixed in some well drained spinach! I baked until it was set in the center and add more shredded cheese on the top and it was fantastic!
I followed directions to the letter. It wasn't at all creamy but rather "curdy," for lack of better words and was very bland. I have yet to be successful making homemade mac & cheese and will stick with Stouffer's until I am.
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