- Pasta1 PoundLong macaroni, Spaghetti
- Velvetta Cheese16 OuncesQueso Blanco or Cheddar
- Cheese2 CupsGrated American
- Eggs6Wisk them until scrambled
- Cream2Evaporated milk (Cans)
- SaltTo taste
In my family, we have always prepared baked macaroni. I can remember when my children were young and I tried to put something together quick. I opened a box of Kraft macaroni and cheese. They didn’t say anything that day but all of them left it on their plates. The next time I cooked baked macaroni, they made a comment that this was the kind they liked. I knew what they meant and ever since then I never gave them the macaroni in the box again.
Boil your pasta as directed. Rinse in cold water and drain. Set aside and begin to make your cheesy sauce. I always use a disposable pan since it is easier to just throw away. This recipe is for the smaller aluminum pan. You will not use all of the pasta, so save the rest for another dish. In that pan add a can of cream and wisk 6 eggs. Stir in a half cup of the shredded cheese. (Do not melt) Set aside. In a saucepan on low heat, melt a stick of butter, cut up 16 oz of Velvetta in chunks and add a cup and a half of American cheese and a can of cream. Melt down until smooth. Gradually add your pasta and mix with cream, cheese and eggs that is already in the pan. Alternate the cheesy sauce with the pasta in the pan until it almost reaches the top. Do not overfill. Your pasta should be well coated and ready for the oven. Bake on 375 degrees until the top is golden and bubbly. The next time I make it I will pay closer attention to time. The best method in baking is to go by your own oven and judge when it is done.