Creamy Baked Macaroni and Cheese

• Vegetarian

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 1 lb Elbow macaroni

• Baking & Spices

  • 1 tsp Creole seasoning
  • 1 Salt
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 1 cup Panko breadcrumbs

• Dairy

  • 1 stick Butter
  • 3 tbsp Butter
  • 8 oz Cheddar cheese, mild
  • 8 oz Cheddar cheese, sharp
  • 2 cups Heavy whipping cream
  • 8 oz Monterey jack cheese
  • 8 oz Muenster cheese
  • 8 oz Velvetta cheese

Found on myforkinglife.com

Description

Ingredients

• 1 lb elbow macaroni
• olive oil
• salt
• 8 oz mild cheddar cheese
• 8 oz sharp cheddar cheese
• 8 oz monterey jack cheese
• 8 oz Muenster cheese
• 8 oz velvetta cheese
• 2 eggs
• 2 cups heavy whipping cream
• 1 stick of butter
• 1 tsp creole seasoning
• 1/4 tsp salt
• 1 cup panko breadcrumbs
• 3 Tbs butter

Directions

• Preheat oven to 350 degrees.
• Prepare macaroni following instructions on the box. (Add 1 Tbsp oil and 1 tsp salt to 4 cups water and bring to boil. Cook to al dente.). Drain and Set aside.
• Meanwhile, Shred mild cheddar, sharp cheddar, monterery jack, and Muenster cheese. Mix shredded cheese in bowl and remove 1 cup of cheese and set aside. Cut Velveeta cheese into small pieces and mix with the other cheese.
• Cut butter into small pieces (leaving one small piece to the side) and add to hot drained noodles and stir.
• Coat a 3qt glass casserole dish with a small piece of butter and set aside.
• Add eggs and cream to a cup and stir. Add to hot butter macaroni and stir. Add cheese, creole seasoning, salt and stir to combine.
• Pour mixture into casserole dish and spread out.
• Melt 3 TBsp butter and stir in 1 cup panko breadcrumbs. Add 1 cup of cheese and stir. Sprinkle over the top of the macaroni.
• Bake in preheated oven for 35-40 minutes, until bubbly.
• Remove from oven and allow to cool. Enjoy 🙂