Made this today and my 7 year old and twin 10 month olds loved it! My older son stirred peas into it and gobbled it down & wanted seconds. I was scared to make this as I haven’t historically had good luck with “roux,” but this seemed so easy! To up the creamy factor, I used half skim milk and half half-n-half (would’ve used fat free evap. milk, but didn’t have any). Turned out very smooth and creamy, though I have to admit I thought the flavor was a little bland. Next time I will throw in some extra cheese. I kept the burner on medium-low the whole time so as not to burn the butter or milk.
Ingredients:
16 ounces elbow macaroni (about 3 cups)
3 tablespoons butter or margarine
1 ½ cups milk, divided
2 large eggs, lightly beaten
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Ingredients:
16 ounces elbow macaroni (about 3 cups)
3 tablespoons butter or margarine
1 ½ cups milk, divided
2 large eggs, lightly beaten
1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
8 ounce shredded Kraft Monterrey Jack Cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper
Instructions:
Heat oven to 375 degrees F.
1. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.
2. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)
3. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.
Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot