I got this from my Granddaughter and it is sooo good!
I LOVE this creamy, stovetop macaroni and cheese. I also LOVE this comforting, Southern-style baked macaroni and cheese. You know what this means right? It was time for these macaroni and cheese recipes to make a baby. I present to you their love-child, Mabel.
That’s what I named this recipe. Yeah, I’m one of those people that give names to pretty much everything. Oh, don’t act like you don’t do that. Pretty sure your car has a name.
16 ounces elbow macaroni (about 3 cups)
3 tablespoons butter or margarine
1 ½ cups milk, divided
2 large eggs, lightly beaten
1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
8 ounce shredded Kraft Monterrey Jack Cheese
1 teaspoon salt
1 teaspoon freshly ground black pepper
Heat oven to 375 degrees F.
Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.
Melton low the Velvetta Cheese and ¾ cup milk until melted (stir often)
Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded kinds of cheese, salt, and pepper. Mix well and transfer to a 2-quart baking dish. Pour the remaining cheese on top.
Bake until the top crust is golden brown and the casserole is bubbling for about 25 minutes. Serve hot .