CHEESIE MACARONI AND CHEESE

By stepjo7269

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

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.