8 oz shredded kraft monterrey jack cheese
Momma's Creamy Baked Macaroni and Cheese
8 oz shredded kraft monterrey jack cheese
Servings 4 servings
Ingredients
- 8 oz shredded kraft monterrey jack cheese
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 16 oz elbow macaroni (about 2 cups)
- 3 Tbsp butter or margarine
- 1 1/2 c milk, divided ( i used 2% )
- 2 large eggs, lightly beaten
- 1 lb velveeta cheese cubed (1/2 inch size)
- 8 oz shredded kraft mild cheddar cheese (about 2 cups), divided
Instructions
- 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.
- Melt on 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 cheeses,salt and pepper.
- Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top. Bake until top crust is golden brown and casserole is bubbling ( about 25 minutes ). Serve hot
Tips for the Best Momma’s Creamy Baked Macaroni and Cheese
- Pre-heat & Prep: Always gather all ingredients before cooking momma’s creamy baked macaroni and cheese.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.