Ingredients for Macaroni Cheese My Way
- 1 (16 ounce) package elbow macaroni
- 1 (10.75 ounce) can condensed cheese soup
- 1/4 cup plus 2 tablespoons butter
- 1/4 cup seasoned bread crumbs
- 1 (12 ounce) can evaporated milk
- 4 ounces sharp cheddar cheese (2 oz shredded, 2 oz cubed)
- 2 ounces Colby cheese, shredded
- 2 ounces Monterey Jack cheese, shredded
- 4 ounces Velveeta cheese, sliced
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion powder
- 2 large eggs, beaten
- 1/2 teaspoon vegetable seasoning
- salt and pepper to taste
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How to Make Macaroni Cheese My Way
- Preheat oven to 350°F (175°C).
- Cook macaroni according to package directions, minus 3 minutes. Drain well.
- While macaroni cooks, shred 2 ounces each of Colby and Monterey Jack cheese, and 2 ounces of cheddar cheese. Cut the remaining 2 ounces of cheddar into medium cubes. Slice the Velveeta cheese.
- Set aside 1/2 cup of shredded cheese for the topping.
- In a large saucepan, melt butter over medium-low heat. Stir in milk, shredded cheeses (except topping cheese), celery salt, onion powder, salt, pepper, vegetable seasoning, and condensed cheese soup.
- Add sliced Velveeta cheese and cook, stirring frequently, until cheeses are melted and smooth and sauce is creamy.
- Add cooked macaroni to a large bowl. Pour cheese sauce over macaroni and stir gently to combine.
- Stir in the beaten eggs until well incorporated.
- Gently fold in the cubed cheddar cheese.
- Add more milk if needed to reach desired consistency.
- Pour macaroni and cheese mixture into a greased 9x13 inch baking dish.
- In a small bowl, combine the reserved shredded cheese and bread crumbs.
- Sprinkle cheese crumb mixture evenly over the macaroni and cheese.
- Drizzle 2 tablespoons of melted butter over the topping.
- Bake for 35-45 minutes, or until golden brown and bubbly.
- For extra browning, broil for 1-2 minutes, watching carefully.
- Let stand for 15 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
40g
Fat
253g
Carbs
26g
