This baked macaroni and cheese is delicious on any occasion but, really shines on a table for a get together!
Farmhouse Macaroni and Cheese
A rich, creamy, and delicious baked macaroni and cheese.
Ingredients
- 16 oz Elbow Macaroni
- 2 Eggs
- 1 Can Evaporated Milk 12 oz
- ¼ Cup Butter melted
- 1 Tbsp Prepared Yellow Mustard
- 1 Tbsp Seasoned Salt
- 1 Tbsp Black Pepper
- 8 oz Velveeta cubed
- 8 oz Mild Cheddar shredded
- 8 oz Sharp Cheddar shredded
Instructions
- Cook macaroni to box instructions for al dente. Set aside.
- In a large bowl whisk eggs, butter, mustard, seasoned salt, pepper, and evaporated milk. Stir in Velveeta cheese and 1½ cup of each cheddar cheese. Stir macaroni into cheese mixture and mix well to combine. Pour into a 9×13 baking dish and top with remaining cheddar cheeses.
- Bake uncovered for 25-30 minutes at 350 °F
Notes
Processed cheese really does make this recipe creamy, however if you would prefer to not use it simply leave it out and add 4 ounces more of each cheddar cheese. I do this often and it is still a very yummy macaroni and cheese!