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October 8, 2018, 12:27 PM

Marti's Mac & Cheese

Marti’s Mac & Cheese


16 oz large elbow macaroni

1 ½ sticks of butter

12 oz Velveeta, cut into large cubes

¾ cup shredded extra sharp cheddar

¾ cup shredded mild cheddar

¾ cup shredded Monterey Jack

¾ cup shredded Muenster

3 cups heavy whipping cream

3 eggs lightly beaten

Salt and pepper

Olive Oil


Preheat oven to 350.

Put olive and salt in a large pot of water, bring to a boil and cook noodle until almost done.  Drain.

In sauce pan, melt butter.  In a large bowl, mix macaroni with ¾ of the melted butter.

Mix in ½ of the shredded cheeses, except Velveeta.

Mix in ¾ whipping cream and eggs and mix until creamy.  Add salt and pepper and toss.

In 9x13 casserole dish, put in remainder of melted butter, then the rest of the whipping cream in the bottom of the dish.

Layer ½ macaroni mixture, ½ shredded cheeses, and Velveeta cubes, then the other ½ of macaroni, ending with the remaining ½ of the shredded cheeses.

Bake at 350 until bubbly, usually about 30 minutes.



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