Cheesy And Creamy Mac & Cheese

By MooK

Ingredients

• 2 lbs macaroni
• 20 ounces sharp cheddar cheese, freshly grated
• 20 ounces Monterey Jack cheese, freshly grated
• 2 lbs Velveeta, cubed
• 2 1/2 cups milk (use whole for this or 2%)
• 4 eggs, well beaten
• 1/2 cup unsalted butter
• salt and pepper to taste

Preparation

Step 1

Cook your pasta, drain well and set aside.
While it’s cooking, combine your cheddar and Monterey jack cheeses in a large bowl. Set aside.

Pour your milk into a medium, preferably non stick, pot. Over medium heat, bring the milk to a simmer.
Add in the Velveeta cheese and stir constantly until smooth and completely melted.

Take about 1/2 cup of the hot milk/cheese mixture and SLOWLY drizzle it into the bowl of beaten eggs, whisking with a fork constantly. When you have it all tempered, slowly pour the egg mixture back into the milk mixture, again stirring constantly.

Butter a 4 quart baking dish and preheat the oven to 350 degrees. Don’t use a smaller one… this makes a LOT of mac and cheese. Pour half of the pasta into the dish.

Sprinkle with salt and pepper and layer the sliced butter all over the top.
Sprinkle half of the cheddar/jack cheese mixture over the top of the pasta, then pour half of the hot milk/cheese mixture over the top. Repeat this layering one more time.

Bake at 350 until mac and cheese is bubbly and lightly browned, about 30 minutes