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Dinner in under 30 minutes and everyone went for seconds?!

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    This classic macaroni and cheese recipe is the ultimate comfort food, guaranteed to satisfy any craving. With a rich cheese sauce, creamy texture, and baked golden top, it’s sure to become a family favorite.

    Ingredients:
    Ingredient Quantity
    Elbow macaroni 1 pound
    Velveeta 1 pound
    Milk 1 cup
    Butter (melted) 4 tablespoons
    Eggs (beaten) 2 large
    Garlic powder 1/2 teaspoon
    Paprika 1/2 teaspoon
    Shredded cheddar cheese 2 cups
    Shredded Monterey Jack cheese 2 cups
    Salt and pepper To taste
    Panko breadcrumbs For garnish

    Instructions:
    For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

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    Instructions:

    Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
    Cook Macaroni: Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
    Make Cheese Sauce: In a saucepan, combine 1/2 cup of milk and Velveeta. Cook over medium heat, stirring frequently, until the Velveeta is completely melted and the sauce is smooth.
    Combine Ingredients: In a large mixing bowl, whisk together the eggs, melted butter, garlic powder, paprika, salt, and pepper. Stir in 1 cup each of shredded cheddar and Monterey Jack cheese. Pour this mixture over the cooked macaroni and toss to coat well.
    Assemble: Pour the macaroni mixture into the prepared baking dish. Top with the remaining 1 cup of each shredded cheese, then sprinkle with panko breadcrumbs.
    Bake: Bake for 25 minutes, or until the top is golden brown and the cheese is bubbly.
    Enjoy!
    This creamy, cheesy baked macaroni and cheese will have everyone going for seconds — and thirds! Serve hot and enjoy the ultimate comfort food.

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