CHEESIE MACARONI AND CHEESE

By

Best of the Best from Bell’s Best Cookbooks p. 118
Betty Byrd, Jackson, MS (Book 4)

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Ingredients

  • Directions:
  • 2 T. oil
  • 2 lb elbow noodles or Barilla Cellentani Pasta
  • 1 lb medium Cheddar cheese
  • 1 lb Monterey Jack cheese
  • 1 (2 lb) block Velveeta Cheese
  • 2-2 1/2 c. milk
  • 4 eggs, beaten
  • salt and pepper to taste
  • 2 sticks butter
  • Preheat oven to 375 F.
  • Boil noodles in a large stock pot with 2 T. oil until al dente, approximately 12-14 minutes. Rinse and drain well.
  • Shred Cheddar and Monterey Jack Cheese and mix together.
  • Slice Velveeta cheese into 2 inch cubes into glass bowl. Add 2 c. milk.
  • Heat Velveeta mixture slowly in microwave, stirring frequently. Add more milk if needed to make a thin pancake batter consistency. Fold in beaten eggs.
  • Spray large glass or metal deep dish pan with non-stick spray.
  • Layer bottom of pan with layer of noodles, salt and pepper lightly.
  • Slice 5-6 pieces of butter 1/8-1/4 inch thick and place across noodles.
  • Layer on Cheddar and Monterey Jack Cheese. Spoon on several ladle-sized spoonfuls of Velveeta cheese sauce.
  • Repeat the above ending with Cheddar and Monterey Jack cheese. Try to leave 1/4 inch at top of pan.
  • Bake on top rack, uncovered, for 30-35 minutes or until browned.
  • Optional Topping:
  • 8-10 slices white bread
  • 2 sticks butter
  • 1 bottle Hormel bacon bits
  • Directions:
  • Toast bread and crumble into bread crumbs.
  • Melt butter.
  • Mix bread crumbs and butter with bacon bits.
  • Spread thin layer over top of macaroni and cheese in last 15-20 minutes of baking. Allow to brown.

Preparation

Step 1

Let stand for a few minutes prior to serving to thicken.

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