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Creamy Baked Macaroni and Cheese


Makes 8-10 servings


  • 16 ounces elbow macaroni (about 3 cups)
  • 3 tablespoons butter or margarine
  • 1 1/2 cups milk, divided
  • 2 large eggs, lightly beate
  • 1 pound (16-ounces) cubed (1/2 inch size) Velveeta cheese
  • 8 ounces shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
  • 8 ounces shredded Kraft Monterrey Jack Cheese
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

How to Make It

  1. Heat oven to 375 degrees F.

  2. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.

  3. Working over low heat, melt the Velveeta cheese with 3/4 cup milk, stirring constantly.

  4. Pour melted cheese sauce over pasta and stir. Add butter, ¾ cups milk, eggs, 1/2 cup each shredded cheeses, and salt and pepper. Mix well and transfer to a 2-quart baking dish. Sprinkle the remaining cheese on top.

  5. Bake until crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot.