- 2 pounds elbow macaroni
- 2 cups sharp cheddar cheese
- 2 cups monterey jack cheese
- 2 pounds velveeta cheese (Original, cubed)
- 2 1/2 cups milk
- 2 sticks butter
- 4 eggs
Jason T. 10 Nov
love this recipe i only changed one thing and now its perfect!!! i changed the monterey cheese to colby jack
Veronica 5 Nov
Amazingly delicious and so easy to make
Lady 17 Oct
It turned out great! My family and I loved it.
Roynita B. 2 Jan 2017
Made mac and cheese f0r Christmas dinner. I used aged cheddar, cream cheese,,Gruyère and Provel cheese (Provel is a white processed cheese particularly popular in St. Louis cuisine, that is a combination of cheddar, Swiss, and provolone cheeses, and tastes nothing like any of them. Provel has a low melting point, and therefore has a gooey and almost buttery texture at room temperature). I also used evaporated milk and for the first time ever I ordered fresh cooked lobster from Maine and everyone loved it. I never use Velvetta and I only used 2 eggs. Very rich and very creamy mac and cheese.
Steph 12 Dec 2016
Was a hit at Thanksgiving. I had requests to make this dish at all our get togethers. I actually cut the recipe in half and had more than enough to serve eight. The full recipe would fill two casserole dishes. And I did not layer, mixed everything together, using a few pats of butter to coat the dish and cut the cooking time to 20 minutes for a creamier dish. If you like a toasty top, 1-2 minutes under the broiler will work.
Jaylynn F. 23 Nov 2016
I really enjoyed this dish. Next time I'll only use half the egg it called for I didn't like how that turned out.. Will be trying again and mixing in different meats. We used chopped bacon last time..