My Favorite Macaroni and Cheese

By connieo

Ingredients

• Pan Size: 13 1/4 in. X 9 5/8 in. X 2 3/4 in. EZ Foil pan by Hefty
• 1.5 lbs elbow macaroni
• 16 oz block of Publix extra sharp cheese, shredded
• 16 oz bag of Publix sharp cheddar cheese
• 8 oz block of Asiago cheese, shredded
• 4 oz container of crumbled feta cheese
• Block of Velveeta cheese, cut into thin slices
• 2 sticks of butter
• 2 3/4 cups of milk
• Salt and pepper to taste
• 3 slices of bacon (optional)

Details

Servings 12
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

1. Cook macaroni al denti (approximately 7 minutes). Drain and rinse with cold water to cool. If using bacon, fry it until crisp, cool, and crumble.
2. While macaroni is boiling blend all the cheeses in a large bowl except the Velveeta. Cut some thin slices of Velveeta.
2. Put a layer of macaroni in the bottom of baking dish. Season with salt and pepper.
3. Put a layer of the shredded cheese mixture on top of the macaroni. Lay some slices of Velveeta on top of the layer of shredded cheese.
4. Repeat steps 2 and 3 until dish is full. Top with a little extra cheese and crumbled bacon if using.
5. Put butter and milk in a medium and heat in microwave until butter is melted. Season with salt and pepper.
6. Pour milk mixture into baking dish around the edges (so cheese doesn't melt). Check the level of the milk mixture. It should come about half way up the sides of the baking dish.
7. Cover dish loosely with foil. Bake for 40 minutes. Remove foil and bake 10 minutes longer. Turn broiler on and bake 5 to 10 minutes longer. Let sit 10 to 15 minutes before serving.