Dinner in under 30 minutes and everyone went for seconds?!
This classic dish is sure to satisfy any craving for comfort food. The rich cheese sauce and creamy texture make it a family favorite.
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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:
- Preheat oven: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook macaroni: Cook elbow macaroni until al dente. Drain well.
- Make cheese sauce: In a saucepan, combine 1/2 cup of milk and Velveeta. Cook over medium heat until melted and combined.
- Combine ingredients: Pour cheese sauce over macaroni and stir to combine. In a mixing bowl, combine eggs, butter, garlic powder, paprika, salt, pepper, and 1 cup of each shredded cheese. Pour this mixture into the macaroni and stir well.
- Assemble: Pour mixture into prepared baking dish. Top with remaining 1 cup of each shredded cheese and panko breadcrumbs.
- Bake: Bake for 25 minutes, or until golden brown and bubbly.
Enjoy this creamy and delicious baked macaroni and cheese!
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