Mac and Cheese (Joan Puleo)
Cook pasta according to package directions.
Drain and pour into a large mixing bowl.
Melt on low heat the Velveeta cheese and ¾ cup of the milk until melted (stirring often).
Pour melted cheese sauce over the cooked pasta and stir.
In another bowl, mix ½ the butter, ¾ cup milk, the beaten eggs,
½ cup of shredded cheddar cheese and ½ cup of the shredded mozzarella cheese and salt & pepper to taste.
Mix well and add to bowl with pasta, mixing all together well.
Transfer to a 2 Quart or larger baking dish.
Mix the rest of the shredded cheeses with the bread crumbs and the rest of the butter and spread on top of the pasta in the baking dish.
Bake until the top crust is golden brown and bubbly - about 30 to 45 minutes.
- 1 (16 0z) box elbow macaroni
- 1½ Cups Milk
- 1 Cup Grated cheddar cheese
- 1 Cup Grated mozzarella cheese
- 1 lb. Velveeta cheese cubed
- 1 stick butter softened
- 2 large eggs beaten
- Salt & pepper to taste
- ½ Cup or so of bread crumbs
Cook pasta according to package directions.
Drain and pour into a large mixing bowl.
Melt on low heat the Velveeta cheese and ¾ cup of the milk until melted (stirring often).
Pour melted cheese sauce over the cooked pasta and stir.
In another bowl, mix ½ the butter, ¾ cup milk, the beaten eggs,
½ cup of shredded cheddar cheese and ½ cup of the shredded mozzarella cheese and salt & pepper to taste.
Mix well and add to bowl with pasta, mixing all together well.
Transfer to a 2 Quart or larger baking dish.
Mix the rest of the shredded cheeses with the bread crumbs and the rest of the butter and spread on top of the pasta in the baking dish.
Bake until the top crust is golden brown and bubbly - about 30 to 45 minutes.
