Presenter:  Becky

Introduction: 

I am a mac & cheese junky! I love it! This is another dish I grew up eating, but again my husband thinks I came from a strange planet because I had never tasted the blue box kind until college. And for that matter, it is one thing I always screw up!! I can follow a recipe and make almost anything if I give it a try, except two things–boxed mac & cheese and rice.  I ALWAYS burn them.  Now I have gotten better at it over the years, but I am still not the best. I was just lucky to grow up in a household where we ate almost everything homemade.  I know, my mom is amazing! Luckily I caught the “cooking bug” and try to feed my family the same way (as much as I can).  That’s not to say that Charlotte doesn’t eat the blue box.  What do you think my hubby cooks on Monday’s while I am at class??!

I digress, this recipe is one I have adapted and change numerous times over the years, but it always is our favorite basic mac & cheese recipe.  This is an ooey gooey delicious version!

Resources:

Procurements:

  • 1 lb pasta (any shape-I use capatavi, corkscrew shape)
  • 3 c. sharp cheddar cheese (divided), freshly grated (NOT preshredded)
  • 3 c. Monterey Jack cheese (divided), freshly grated (NOT preshredded)
  • 1 lb (16 oz) velvetta, cubed
  • 3 c. whole milk
  • 4 eggs, well beaten
  •  salt and pepper to taste

Operating Procedures:

Cook pasta to your al dente, as it will cook more in the oven when you bake it.

Butter a 9×13 in deep baking dish.

Preheat oven to 350 degrees

While the pasta is cooking, shred the cheddar and monterey jack cheese and combine 2 1/2 cups of each and set aside.

Pour milk into a large, preferably non-stick pot and heat over medium heat. Bring to a simmer. DO NOT boil, you just want to see bubbles all over the sides of the pan.

Cube the velvetta and add to the simmering milk. Stir constantly until the mixture is smooth and completely melted.

Whisk four eggs, and SLOWLY add about 1/2 cup of the hot milk/cheese mixture, whisking constantly until well combined.  This is called tempering, so that your eggs don’t scramble when added to the hot milk/cheese mixture. 

After you have tempered the eggs, slowly pour the egg mixture back into the milk/cheese mixture, again constantly whisking.

Next, switch to a wooden spoon and add the 5 cups of the combined cheeses to the milk and egg mixture.  Stir constantly until all the cheese is melted and well combined.

Add your cooked pasta to the cheese sauce (this is why you need a large, deep pot!) and mix everything together.

Pour the mac & cheese mixture into the buttered baking dish and top with the remaining 1/2 of cheddar and 1/2 cup of Monterey Jack cheeses.

Bake for 30 minutes until cheese on top is bubbly and brown.

Proposals:

This is just a method! Change up the types of cheese you use to suit your family’s taste buds.  You can also add in veggies to the mix as well.

This can also be made up until the baking step and cooled and frozen for later.  I will often break this into two smaller baking dishes and cook one for dinner and freeze another one for a busy night.

Closing Remarks:

DO NOT use preshredded cheese in this recipe.  You will never get it as creamy as it is supposed to be.

Ooey Gooey Mac & Cheese
The creamiest, cheesiest mac and cheese ever!
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Ingredients
  1. 1 lb pasta (any small shape-I use capatavi, corkscrew shape)
  2. 3 c. sharp cheddar cheese (divided), freshly grated (NOT preshredded)
  3. 3 c. Monterey Jack cheese (divided), freshly grated (NOT preshredded)
  4. 1 lb (16 oz) velvetta, cubed
  5. 3 c. whole milk
  6. 4 eggs, well beaten
  7. salt and pepper to taste
Instructions
  1. Cook pasta to your al dente, as it will cook more in the oven when you bake it.
  2. Butter a 9x13 in deep baking dish.
  3. Preheat oven to 350 degrees
  4. While the pasta is cooking, shred the cheddar and monterey jack cheese and combine 2 1/2 cups of each and set aside.
  5. Pour milk into a large, preferably non-stick, pot and heat over medium heat. Bring to a simmer. DO NOT boil, you just want to see bubbles all over the sides of the pan.
  6. Cube the velvetta and add to the simmering milk. Stir constantly until the mixture is smooth and completely melted.
  7. Whisk four eggs, and SLOWLY add about 1/2 cup of the hot milk/cheese mixture, whisking constantly until well combined. This is called tempering, so that your eggs don't scramble when added to the hot milk/cheese mixture.
  8. After you have tempered the eggs, slowly pour the egg mixture back into the milk/cheese mixture, again constantly whisking.
  9. Next, switch to a wooden spoon and add the 5 cups of the combined cheeses to the milk and egg mixture. Stir constantly until all the cheese is melted and well combined.
  10. Add your cooked pasta to the cheese sauce (this is why you need a large, deep pot!) and mix everything together.
  11. Pour the mac & cheese mixture into the buttered baking dish and top with the remaining 1/2 of cheddar and 1/2 cup of Monterey Jack cheeses.
  12. Bake for 30 minutes until cheese on top is bubbly and brown.
Notes
  1. This is just a method! Change up the types of cheese you use to suit your family's taste buds. You can also add in veggies to the mix as well.
  2. This can also be made up until the baking step and cooled and frozen for later. I will often break this into two smaller baking dishes and cook one for dinner and freeze another one for a busy night.
  3. DO NOT use preshredded cheese in this recipe. You will never get it as creamy as it is supposed to be.
Five to Nine Creations http://www.fivetoninecreations.com/
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