Mac and Cheese if You Please

For some reason, I was under the impression I had posted my macaroni and cheese recipe on my blog a long time ago. However, I realized that I never actually posted on here. I make a couple of different variations of macaroni and cheese; however, I am going to share with you my three most popular. 

I have a Traditional Mac and Cheese using just sharp cheddar cheese, I have a Creamy Mac and Cheese that requires Velveeta, which seems to be a crowd-pleaser but then I have my most popular and most requested mac and cheese and that is my Pepper Jack Mac and Cheese.

My mac and cheese is a serious Melting Pot of flavor and when I make it I like to mix my flavors so that in every bite you taste a yummy creamy delicious dish.

Shani’s Traditional Macaroni & Cheese

Ingredients

4 cups of cooked Macaroni (16oz box)

4 Tbsp melted Butter

2 Eggs,  whisked 

½ tsp Salt

½ tsp Pepper

1½ cups Milk or Cream

5 cups shredded Sharp Cheddar Cheese

Directions

Preheat oven to 350 degrees.

Cook the macaroni until done (see package). Do not overcook it. Drain and rinse macaroni in strainer.

Place macaroni, melted butter, salt, pepper, milk, and eggs (whisk eggs in a separate bowl first) in a large mixing bowl. With a large spoon, mix everything together ensuring all of the macaroni is covered.

Add 3 cups of cheese to the mixture and mix thoroughly, with a large spoon.

Place the mixture in a casserole dish, cover with aluminum foil and bake for 45 minutes.

Uncover and cover with 2 cups of cheddar cheese and bake uncovered for an additional 15-20 minutes.

Optional *Sprinkle a light amount of dried parsley on top as a garnish

Shani’s Creamy Velveeta Macaroni & Cheese

Ingredients

4 cups of cooked Macaroni (16oz box)

4 Tbsp melted Butter

2 Eggs,  whisked

½ tsp Salt

½ tsp Pepper

1½ cups Milk or Cream

1 package of melted Velveeta cheese

3 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees.

Cook the macaroni until done (see package). Do not overcook it. Drain and rinse macaroni in strainer.

While macaroni is cooking, cut Velveeta into cubes and place in a medium saucepan. In a bigger saucepan fill halfway with water, place smaller saucepan on top of larger saucepan (you can also use a double boiler) and cook on high stirring frequently until Velveeta is smooth (you can also melt in the microwave stirring every 15-30 seconds).

Place macaroni, melted butter, salt, pepper, milk, and eggs (whisk eggs in a separate bowl first), and Velveeta in a large mixing bowl. With a large spoon, mix everything together ensuring all of the macaroni is covered.

Add 1 cup of shredded cheese to the mixture and mix thoroughly, with a large spoon.

Place the mixture in a casserole dish, cover with aluminum foil and bake for 45 minutes.

Uncover and cover with 2 cups of cheddar cheese and bake uncovered for an additional 15-20 minutes.

Optional *Sprinkle a light amount of dried parsley on top as a garnish

Shani’s Pepper Jack Macaroni & Cheese

Ingredients

4 cups of cooked Macaroni (16oz box)

4 Tbsp melted Butter

2 Eggs, whisked

½ tsp Salt

½ tsp Pepper

1½ cups Milk or Cream

3 cups shredded Pepper Jack cheese

2 cups of Shredded Cheddar cheese

Directions

Preheat oven to 350 degrees.

Cook the macaroni until done (see package). Do not overcook it. Drain and rinse macaroni in strainer.

Place macaroni, melted butter, salt, pepper, milk, and eggs (whisk eggs in a separate bowl first) in a large mixing bowl. With a large spoon, mix everything together ensuring all of the macaroni is covered.

Add 3 cups of pepper jack cheese to the mixture and mix thoroughly, with a large spoon.

Place the mixture in a casserole dish, cover with aluminum foil and bake for 45 minutes.

Uncover and cover with 2 cups of cheddar cheese and bake uncovered for an additional 15-20 minutes.

Optional *Sprinkle a light amount of dried parsley on top as a garnish

And...It Is What It Is!