1 pound elbow macaroni pasta 1 cup whole milk 2 cans (12 ounce size) evaporated milk 3 eggs 1 cup butter, cut into small pieces 1/2 pound Colby cheese, shredded 1/2 pound monterey jack cheese, shredded 1/2 pound sharp Cheddar cheese, shredded 1 pound Velveeta cheese, cut into small chunks salt, to taste 1 tablespoon white pepper 1 tablespoon sugar 1 cup shredded American or mild Cheddar cheese
Heat oven to 350 degrees F.
Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9x13-inch casserole dish. Set aside.
In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, sharp cheddar and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar and toss. Sprinkle the top of the pasta with the remaining cup of American or cheddar cheese. Bake for 30 to 45 minutes, or until the top is lightly golden brown.
Rich and delicious! I agree with some of the other reviews that the amount of butter is too much. I think half the amount would suffice. I found the amount of cheese to be perfect. I like a rich and cheesy mac-n-cheese though so if you prefer a lighter version you can reduce the amount of cheese as some other reviewers have suggested. I thought this was a fantastic recipe!
Jan 11, 2014
I also agree that there is just a little too much butter and it got a little greasy but otherwise super recipe! Very cheesy and good.
Dec 23, 2013
This is one of the best recipes ever. I wouldn't change a thing EVERYONE will be asking who made this Mac recipe.
Dec 12, 2013
Reduce the butter and you have theperfect macaroni and cheese recipe! Too much butter otherwise
Nov 18, 2013
This is my second time making this recipe this week! We love it!
Nov 2, 2013
I am so happy that I found this recipe. I watch Ms. Robbie on Sweetie Pies on OWN. Her food always looks delicious. I see all the great reviews and I will be using this recipe for Thanksgiving.
Jul 10, 2013
I can't belive I found this recipe. I saw it on diners driveins and dives and have been thinking about it since. It is incredible. A bit rich so you don't want to eat it every day but it is the best mac and cheese I've ever tried.
May 12, 2013
It was a pretty decent recipe overall, i can admit i did not like how runny it was maybe cut down on the milk and the butter, milk to 2 cups and butter to 1/2 a cup reduce the amount of velveeta to half a pound and increase other shredded cheese mixtures if you would like a more settled baked macaroni i also added 4 eggs instead.
Jan 31, 2013
This is, BY FAR, the best macaroni and cheese recipe ever! I have been searching forever for one that is even remotely cheesy creamy. It is a huge hit wherever I take it. After making it as written the first time, I tweaked it a bit. Instead of the evaporated milk, I used 3 cups of whole milk. I also used 1/2 cup of sour cream. I cooked the mac. Melted the butter in a large pan and added 1/4 cup of flour to make a roux. I then added the milk, 1/2# colby, 1/2# sharp cheddar, 1# of Velveeta (needed for creaminess), the eggs(beat before adding), the sugar, 1/2 cup of sour cream, salt and pepper. I stirred until it was a creamy cheese sauce. Then, I added the cooked macaroni (I use medium shells) and blended it all together before pouring it into a butter sprayed 13x9 pan. WARNING....it will overfill your pan, so you will have a little to put into another pan. Sprinkle with panko flakes and bake as directed, watching to make sure that the panko flakes only turn a medium brown. TERRIFIC!!!
Dec 20, 2012
I made this for our family's Christmas party and it was a BIG hit. I did add 1/4 sour cream to the top of it. It was so good, people were taking it home afterwards! I highly recommend this recipe!
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