If you like a thick creamy sauce reminiscent of popular dinner buffets, then this is a keeper for your family. Velveeta cheese can get a bit pricey but definitely worth the expense for this one. I have found Winn Dixie's brand comparable to the Velveeta enterprise and for much less than its counterpart.
I think the best part of this is the no cook sauce. All you need to do is boil a pound of elbow noodles and the rest gets mixed in and baked.
1 lb. elbow noodles
1/2 cup butter, melted
2 cups shredded sharp cheddar
2 cups cubed Velveeta cheese
1/2 tsp. cayenne pepper
2 eggs, beaten
3/4 cup of cream
1 tsp. salt
3/4 cup Parmesan cheese
Cook macaroni according to package leaving al dente.
Pour noodles into large bowl and top with butter. Stir gently.
Add cheeses, Velveeta, and pepper to macaroni and stir well.
In separate bowl mix eggs, cream and salt. Pour over macaroni mixture. Mix well.
Pour mixture into greased 9 x 13 pan. Sprinkle with Parmesan cheese. Cover dish with foil and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 until lightly browned.
I think the best part of this is the no cook sauce. All you need to do is boil a pound of elbow noodles and the rest gets mixed in and baked.
1 lb. elbow noodles
1/2 cup butter, melted
2 cups shredded sharp cheddar
2 cups cubed Velveeta cheese
1/2 tsp. cayenne pepper
2 eggs, beaten
3/4 cup of cream
1 tsp. salt
3/4 cup Parmesan cheese
Cook macaroni according to package leaving al dente.
Pour noodles into large bowl and top with butter. Stir gently.
Add cheeses, Velveeta, and pepper to macaroni and stir well.
In separate bowl mix eggs, cream and salt. Pour over macaroni mixture. Mix well.
Pour mixture into greased 9 x 13 pan. Sprinkle with Parmesan cheese. Cover dish with foil and bake at 350 degrees for 30 minutes. Uncover and bake an additional 10 until lightly browned.
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