Ingredients
The following ingredients have 24 Servings
- 2 pounds medium cut elbow macaroni
- 1 pound sharp cheddar cheese
- 1 pound Monterey jack cheese
- 2 pound block original Velveeta brand cheese
- 2 1/2 cups whole milk
- 4 large eggs, beaten
- Kosher salt, freshly cracked pepper and Cajun seasoning, to taste
- 1 cup (2 sticks) pure butter
Instruction
- Butter or spray a large baking dish or casserole pan with non-stick cooking spray; set aside. For the full recipe you'll need a large pan or Dutch oven that will hold 8 quarts; for a half pan use a 4 quart dish.
- Boil noodles, rinse, drain and set aside.
- Preheat oven to 375 degrees F.
- Shred the cheddar and jack cheeses, stir together and set aside. Meanwhile, pour the milk into a large saucepan and warm over medium low heat.
- Cut the Velveeta into chunks, add to the saucepan and cook over medium low heat until all of the cheese has melted, stirring often. Add additional milk if needed to thin. Remove from the heat and set aside.
- Crack the eggs into a separate bowl and lightly whisk. Scoop out some of the hot cheese sauce and slowly add that to the eggs to temper them, continuously whisking as you add the liquid to the eggs. Once well combined, add the eggs to the cheese sauce and quickly whisk together until well mixed. Tempering prevents the eggs from scrambling in the hot cheese sauce.
- Add half of the elbow noodles to the baking pan and season lightly with salt, pepper and Cajun seasoning. Slice thin layers of butter and spread them around on top of the noodles.
- Sprinkle 1/2 of the cheddar/jack cheese combo over the noodles. Ladle 1/2 of the Velveeta cheese sauce over that. Repeat the layers of noodles, seasoning, butter, cheddar/jack cheese, and Velveeta sauce.
- Bake at 375 degrees F, uncovered for about 30 to 35 minutes, or until bubbly and lightly browned on top.
