Recipe for Macaroni and Cheese

Everyone's gonna love this recipe for macaroni and cheese. Don't make that stuff in the blue box when this recipe is so easy and tastes so much better. You can even change it up a bit by using different cheeses just remember to use either the orange Velveeta or, if you are going to try white cheeses, try going with the white Velveeta (I think it's called Queso Blanco)....I know my daughter used a Smoked Gouda cheese along with the Queso Blanco and it would make your taste buds smile!

Your family will appreciate the little bit of effort it takes to whip up this classic.

Here's what you'll need:

1/2 lb macaroni, uncooked
1/2 cup (1 stick) butter, melted
2 cups of shredded Kraft Mexican Style Cheese (consists of 4 cheeses - Cheddar, Asadero, Queso Quesadilla and Montery Jack Cheeses)
2 cups half-and-half
8 ounces Velveeta Cheese, cubed
2 eggs, lightly beaten
1/2 teaspoon seasoning salt
1/4 teaspoon of black pepper

Don't forget the coupon!

Here's what you need to do to make the recipe for macaroni and cheese:

Preheat oven to 350 degrees F.

Butter the bottom and sides of a 9 x 13 glass dish. Set aside.

In a large pot, bring 2 quarts of water to a boil. Add macaroni and 2 tablespoons salt and return to a boil. Boil for about 7 minutes.

Drain.

Return to pot.

Pour the melted butter on top of the macaroni.

Mix well.

Add 1 1/2 cups of the Mexican Style Cheese along with all of the velveeta cheese.

Mix well until the cheese begins to melt.

Add the half and half, eggs, salt and pepper.

Mix well.

Pour the macaroni mixture into the prepared baking dish.

Sprinkle with the remaining Mexican Stlye Cheese.

Bake for 30 to 35 minutes or until edges begin to brown and are nice and bubbly.

I'm sure you'll agree that this is the best macaroni and cheese you've ever had!

This recipe is used at just about every holiday. It's wonderful served with just about any meal and it freezes well too. I like to make it ahead of time and just freeze it without cooking it. Take it out of the freezer the day before you want to have it, thaw and bake as normal.

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