My family loves homemade baked macaroni and cheese. Although I have a recipe I’ve been using for years, recently while at our son’s family over the Christmas holidays, we were served a “new to me” kind that was amazing!
Super cheesy, kid-friendly, fantastic baked macaroni and cheese. I’ve adapted the recipe here to share. The original recipe called for a “smoked cheddar,” which none of us cared for, so I added a 4-cheese Mexican Blend in addition to the shredded Cheddar, Colby and Velveeta. Original recipe adapted from Divas Can Cook.
1/2 cup heavy cream
1 1/2 cups milk
Lawry’s seasoned salt and pepper, to taste (make this Copy Cat Recipe)
16 oz. Velveeta, cubed
2 cups sharp cheddar (can use less if you don’t like a sharp taste in your mac n cheese)
1 cup Colby cheese, shredded
1 cup 4-cheese Mexican blend, shredded
In a large bowl, add milk, heavy cream and cheeses. Stir to combine. Taste the milk mixture and add seasoned salt and pepper until it has a good taste. When you are happy with the taste, add in the eggs. Stir well until combined.
Spray a 13 x 9-inch baking dish with cooking spray, and pour macaroni in. Pour cheese mixture over macaroni. Sprinkle with paprika and/or black pepper, if desired.
Bake for 35-45 minutes. Do not over-bake. It may be a bit jiggly when you take it out of the oven. It will firm up as it cools. Let cool for about 10-20 minutes to fully set.
*Option – Add cooked and crumbled BACON and top with bread crumbs mixed with Parmesan Cheese … serve in individual ramekins for a different twist! Soooooo good!!!