Receta SmallBizLady Melinda Emerson's classic macaroni and cheese
Classic macaroni and cheese from SmallBizLady Melinda Emerson
by Erika Kerekes March-13-2013
An old-school, classic macaroni and cheese recipe with Velveeta, Kraft Singles and Ritz crackers. If your mom cooked like my mom, this will taste like the macaroni and cheese of your youth.
Ingredients
- 1 pound elbow macaroni (small or large)
- 12 slices Kraft Singles American cheese
- 1 pound Velveeta cheese product, cut into 1-inch cubes
- 6 Tablespoons butter
- 5 eggs
- 3 cups milk
- 2 Tablespoons sugar
- 1 Tablespoon salt
- 1 teaspoon ground black pepper
- 2 cups sharp cheddar cheese, grated
8 Ritz crackers, crushed
Instructions
Preheat the oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Line a baking sheet with foil and put the baking dish on the baking sheet.In a large pot of boiling water, cook the macaroni until al dente, about 2 minutes shy of the stated cooking time on the package. Drain.Line the bottom of the pan with 6 of the Kraft Singles. Add 1/3 of the macaroni. Scatter half the Velveeta cubes on top. Repeat with another layer of Kraft Singles, macaroni and Velveeta. Finish with a layer of macaroni. Break the butter into 4 chunks and put one at each corner of the pan.In a large measuring cup, whisk together the eggs, milk, sugar, salt and pepper. Pour carefully over the macaroni in the baking dish; the liquid should come up to the edge of the pan and mostly cover the macaroni. Cover the top of the casserole with the shredded cheddar cheese, then the Ritz cracker crumbs.Bake the macaroni and cheese for 45-50 minutes. The casserole should be bubbling at the edges and golden brown on top. Remove from the oven and let sit 15 minutes before serving so the macaroni absorbs some of the excess liquid.
Details
Prep time: 20 mins Cook time: 50 mins Total time: 1 hour 10 mins Yield: 10-12 servings