- 2 tablespoons butter (1 tbsp to butter casserole dish, 1 tbsp to dot mac & cheese)
- 1 tablespoon vegetable oil
- 1 elbow macaroni
- 1 stick butter (room temperature)
- 2 cups shredded mild cheddar cheese
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 pint half-and-half
- 2 large eggs (lightly beaten)
- black pepper
- seasoned salt
Kim 4 months ago
Turned out great! My go-to recipe from now on.
NELIA MARCHESKI 5 months ago
Very yummy! Second time I’ve made it👏🏽
Matthew Scarantino 10 months ago
great tasting and easy to make.
Eileen a year ago
This is my go to recipe. I like to use different cheeses.
Britt D a year ago
came out nice and the consistency was thick like i love my mac to be
Michelle a year ago
Delicious recipe. My kids absolutely loved it and my husband who isn’t big on cheese are 2 servings
David Lantz a year ago
This is the best and easiest Mac and cheese ever. I mix different cheeses sometimes, add bacon or lobster. It’s awesome. Not low cal however. 😆
Erica :) 2 years ago
I got so many compliments— especially since it was my first time ever making it
Rebecca T. 2 years ago
I'll probably make it without eggs next time. The eggs made it gritty and because of that I feel like it didn't taste as good as it could have.
Danielle D. 2 years ago
Thank you for this recipe! My husband absolutely loved it "Now that's Crackaroni and cheese" was his response! I married into a Black family and have been trying and failing to make a decent Mac&Cheese. This recipe is it! I can't wait to take it to the next family gathering! No one will believe I made it, hahaha!
Averie H. 2 years ago
I added shredded Gouda, a shredded Mexican blend of cheeses and a mixture of sharp and mild cheddar and it was delicious!
Lakisja S. 2 years ago
Very good made this about four times. I love this recipe. I did it the exact way and it was just perfect