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Momma's Creamy Baked Macaroni and Cheese


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  • 16 oz. elbow macaroni (about 3 cups)
  • 3 Tbsp butter
  • 1 1/2 cups milk, divided
  • 2 large eggs, lightly beaten
  • 1 lb (16 oz)cubed 1/2" size Velveeta cheese
  • 8 ounces Shredded Kraft Mild Cheddar Cheese, divided
  • 8 ounces Shredded Kraft Monerrey Jack Cheese
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper



Step 1

Heat oven to 357*.

Cook macaroni in a large pot of salted boiling water until tender, but not too mushy, about 8-10 minutes. Drain wel and and pour into a large mixing bowl.

Melt on low the Velveeta chees and 3/4 cup milk until melted (stir often)

Pour melted cheese sauce over pasta and stir. Add in butter, 3/4 cup milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 qt. baking dish.

Pour the remaining cheese sause on top

Bake until top crust is golden broun and casserole is bubbling, about 25 minutes. Serve hot.

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