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Creamy Macaroni and Cheese

© Amy Cordray

Ingredients: 1 bag elbow macaroni
1 stick butter
2 cups half-and-half
2 eggs, beaten
8 oz cubed Velveeta
1 cup grated Cheddar cheese
1/2 cup grated Muenster cheese
1/2 cup Colby Jack cheese
salt and pepper to taste

Prepare macaroni according to package directions. Be careful not to overcook. Drain and return to pot.

In a small pan, melt the stick of butter and stir into the macaroni. Add the half-and-half, eggs and Velveeta cheese.
In a medium bowl, combine all of the grated cheeses. Add 1 1/2 cups of the cheese to the macaroni mixture.

Stir until all ingredients are well incorporated. Pour mixture into a well greased 2 1/2-3 quart baking dish.

Season with salt and pepper and sprinkle with remaining cheese mixture.

Bake in a 350 degree oven for 30-40 minutes.

The copyright of the article Creamy Macaroni and Cheese in Recipes for Picky Eaters is owned by Amy Cordray. Permission to republish Creamy Macaroni and Cheese in print or online must be granted by the author in writing.