(by Ne’Untae Brown)
1 lb. elbow macaroni
1 1/2 c. milk
1/2 c. heavy cream
1 c. Colby cheese, shredded
1 c. Monterey Jack cheese, shredded
2 c. mozzarella cheese, shredded
6 – 8 oz. Velveeta cheese, shredded
1 c. cheddar cheese, shredded
2 eggs, beaten
Lawry Seasoned Salt and paprika, to taste
2 eggs, beaten
In a large pot of boiling salted water, cook macaroni according to package directions. Drain.
Preheat oven to 350 F.
Combine macaroni with remaining ingredients.
Pour into an extra-large deep metal pan (21 x 13 x 3) and bake for 20 – 30 minutes.
Remove from the oven and and stir.
Return to the oven and continue baking, repeat the stirring until desired level of baked cheesy goodness is reached, about 45 minutes.
(Read T'was the Night Before Thanksgiving, the story that accompanies this recipe.)
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