I normally like to post easy, quick, and/or cheap recipes for you busy ladies.. but this one is so good I had to share anyway. It’s pretty easy, just somewhat time consuming. I found this recipe on divascancook.com a few months ago when I decided I was comfortable enough with my cooking skills to finally try making homemade mac n cheese. I’ve made this multiple times now(including Thanksgiving and Christmas and the fam loved it), and I’ve made a few adjustments of my own to the recipe, which is what I’m gonna share with you today.
Let’s start with the ingredients:
- 3 cups macaroni
- 2 eggs
- 1/2 cup heavy cream
- 1 1/2 cups milk
- salt & pepper
- garlic powder
- 8oz. block of extra sharp cheddar cheese(Cracker Barrel brand is the best)
- 8oz. block of Velveeta
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded colby & monterey jack cheese
Preheat oven to 350 and cook macaroni until just al dente.
Grate the extra sharp cheddar cheese and break the Velveeta into small pieces, then mix with the heavy cream, milk, and shredded colby & monterey jack in a large bowl.
Gradually add salt, pepper, garlic powder, paprika, oregano, and cumin(you only need a tiny bit of this or the flavor will be overpowering) and taste the mixure as you go until you get the taste you want. Once you like the flavor, add the eggs and stir until well combined.
Butter a 9×9 baking dish. Add macaroni and cheese mixture and mix. Make sure cheese is distributed evenly.
Top with shredded cheddar and paprika and bake for 45 minutes. Let cool for 10-15 to allow it to firm up.
Hope you enjoy!