Here’s a great recipe for a traditional macaroni and cheese. There is no right or wrong way to make macaroni and cheese as its really preferential to your taste buds and what your guest like if you are serving it. This recipe is quick and easy with lots and lots and lots of cheese 🙂
Traditional Macaroni & Cheese
- 1 tbs vegetable oil
1 lb elbow macaroni
1-2 sticks of butter
1 tbs butter
1/2 smoked gouda cheese
1/2 cup mild cheddar cheese
1/2 Colby Jack cheese
1/2 cup sharp cheddar cheese
1/2 cup Monterrey jack cheese
1/2 lb Velveeta cheese chop in cubes
1/2 cup Muenster cheese
8oz of Philadelphia Cream cheese
2 cups half and half or Carnation evaporated milk
2 eggs, lightly beaten
1 tsp seasoned salt
1 tsp black pepper
- Pre-heat oven to 350 degrees.
Fill a large pot of water; bring it to a boil and add a little vegetable oil to keep your pasta from sticking. Add macaroni.
Cook for about 6-7 minutes.
Once done drain and return to pot. The pot should be still warm, however, I turn the burner to high with the empty pot on it, until it gets really hot then turn it off and add the butter and the macaroni. Constantly stirring the macaroni, then I begin to add the other ingredients.
Add most of your cheese to the macaroni in the pot, the half and half, the eggs, seasoned salt, and black pepper.
Butter the pan on all sides and the bottom that you’re baking the macaroni and cheese in. Transfer the macaroni and cheese from the pot to the pan and top with the remaining 1/2 cup of shredded cheese.
Dot with the remaining 1 tbs of the butter.
Bake for about 30-35 minutes.