If you love thanksgiving or any occasion, Macaroni and cheese come in handy in delivering you a plate filled with delicious and yummy cheese. Since I was little, I remember my mother making this almost every other week. It was our favorite dish growing up and still is as an adult. I have three little brats running around and macaroni and cheese keep them seated and watching T.V. I found this recipe through a friend of mine and it takes me and my kids favorite dish to the next level! You’ll love how creamy and flavourful the baked macaroni and cheese become. It has milk, butter (or margarine) and two of my preferred cheeses (Velveeta and Kraft Cheddar Cheese). Try to cook this dish the next time you have dinner with your family and see the amazement they will have on their faces! Note: Ensure you watch over the macaroni to avoid it burning or overcooking.
How To Make it
Preheat your oven to 350 degrees F (175 degrees C) and grease or spray your 9×13 baking dish with nonstick cooking spray.
Cook the elbow macaroni pasta according to the box instructions, but remove the pasta 2 minutes earlier than the recommended cooking time (for an al dente texture).
Drain the pasta and rinse with cold water. Put aside.
In bowl, whisk the eggs until frothy. Then add the milk and heavy cream, mix.
Add the cheeses, reserving 1 cup sharp cheddar cheese for garnish and seasoning (garlic powder, onion powder, salt, pepper & cayenne pepper) as well as cooked pasta. Stir to combine.
Transfer to your baking dish and top with 1 cup reserved sharp cheddar cheese.
Baking uncovered in the center your oven at 350 degrees F (175 degrees C) for 40 minutes.
Allow baked macaroni and cheese to cool for 10-15 minutes before serving. * Macaroni and cheese may seem unsteady, but take shape as it cools.