Hubby is a fan of homemade mac and cheese. Now, I have known this for a long time, but I did not realize until this evening just how much of a fan he was. For the first time in my life I made homemade mac and cheese and you would swear he had just won the lottery. This recipe comes from my friend Kelly @cstironkat. Hubby thanks her very much for sharing!
Kelly’s Super Easy Mac and Cheese
- 16oz box of large shell noodle, cooked and drained (I opted to use a traditional elbow macaroni when I made this tonight)
- 1 pound of Velveeta cheese, cut into cubes
- 8oz shredded cheddar cheese (I used Cabot Extra Sharp Cheddar)
- Stick of butter, cut into pieces
- 2 1/2 cups milk
- 1 egg
Heat oven to 350° F. Grease a large baking dish, I used my large Corningware SimplyLite casserole dish which was the perfect size. Place half the cooked pasta into the baking dish. Now top with half of both cheeses. Dot with half of the butter. Repeat adding another layer of pasta, then the two cheeses, then the butter. Now mix in the egg with the milk and pour over the top. Bake for 45 minutes. Kelly says you can mix it halfway through cooking, but if you like that nice brown edge don’t mix it during cooking.
This was super easy to make and I was told by Hubby and Taylor to make it again. I would guess you could easily serve 10-12 people with this recipe. Next time if it is just for us I will do a half recipe instead. Although, Hubby is quite happy to have so many leftovers to take to work for lunch. At dinner tonight I served this with some breaded chicken and while I was eating some of the breadcrumbs got mixed in my mac and cheese and I like that so I think I might sprinkle some bread crumbs on top while cooking this in the future.