BAKED MAC & CHEESE

(from Lyndzey’s recipe box)

I use Velveeta but any pasteurized prepared cheese product can be used.
This can be made ahead; after pouring into baking dishes refrigerate up to 3 days. Let stand at room temperature for 30 minutes. top with panko and chives. Bake as directed.

Source: Friend

Cook time: 20 minutes
Serves 14 people

Categories: Pasta

Ingredients

  • 2 (16 oz. ea.) pkg. uncooked elbow macaroni
  • 4 c. whole milk
  • 1 (16 oz.) pkg. Velveeta, cubed
  • 2 c. shredded Colby Jack cheese
  • 2 tsp. Worcestershire sauce
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 c. panko bread crumbs
  • 1/2 c. chopped fresh chives

Directions

  1. eheat oven to 400.

  2. Cook macaroni according to package directions, and keep warm.

  3. Spray 2 (2 qt.) baking dishes with nonstick cooking spray.

  4. In a large pot over medium heat, bring milk to a low boil; add cubed cheese, whisking until smooth. Whisk in Colby Jack cheese, in handfuls, letting melt between each addition. Stir in cooked macaroni, Worcestershire sauce, salt and pepper, stirring until well combined.

  5. Pour evenly into prepared baking dishes. Sprinkle with panko and chives.

  6. Bake for 20 minutes, or until bubbly and panko is browned.

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