Ingredients

The following ingredients have 16 Servings
  • 36 oz. Skinner’s large cut elbow macaroni (cooked according to package directions and drained)
  • 2 lbs. sharp cheddar cheese , shredded (or one pound cheddar and one pound Monterey Jack)
  • 2 lbs. original Velveeta cheese (cubed)
  • 2 cups half-and-half or heavy whipping cream (not 2% milk)
  • 4 large eggs (beaten)
  • sea salt, pepper & Penzey's Cajun seasoning (to taste)
  • 1 cup unsalted butter (not margarine) (2 sticks)
  • minced fresh parsley for garnish

Instruction

  • Bring macaroni to a boil and cook according to package directions.
  • While macaroni is cooking place cream and Velveeta cheese cubes in a large saucepan over low heat and melt.
  • You may have to use a potato masher to get the cheese to melt down easily.
  • Remove from heat.
  • In a small bowl, beat eggs with a whisk.
  • When Velveeta sauce melts, scoop a ladle full of the cheese sauce and drizzle it into the egg mixture to temper the eggs.
  • Add SLOWLY so eggs don’t curdle.
  • Whisk until all the cheese sauce has been incorporated into the eggs.
  • Pour the egg/cheese mixture back into the Velveeta mixture and stir to combine.
  • Spray a 10x15” glass baking dish with cooking spray (or use two 9x13" glass baking dishes).
  • Place half of the macaroni in the bottom of prepared dish.
  • Sprinkle generously with salt, pepper and Cajun seasoning.
  • Cut one of the sticks of butter into very thin slices and spread over top of macaroni.
  • Sprinkle half of the cheddar/Monterey Jack cheeses over top of the noodles.
  • Pour half of the Velveeta cheese sauce over top of cheeses.
  • Cover cheese sauce with remaining macaroni.
  • Sprinkle with salt, pepper and Cajun seasoning.
  • Spread thinly sliced butter pieces over top of macaroni.
  • Sprinkle the remaining cheddar and Monterey Jack cheeses over top.
  • Ladle the remaining Velveeta mixture over top of all.
  • Cover with foil.
  • Bake at 375° for about 30 minutes.
  • Tent foil.
  • Bake an additional 15 minutes or until hot and bubbly.
  • Garnish with fresh parsley, if desired