I made this for dinner for the kids yesterday and I received numerous inbox messages on Facebook asking me for the recipe so I decided why not post it to my my blog and then share it with everyone. So here it goes!
Ingredients:
- 1 tablespoon canola oil
- 2 pound elbow macaroni
- 1 cup melted butter
- 1 cup shredded Muenster cheese
- 1 cup shredded mild Cheddar cheese
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 cups whole milk
- 2 cup cubed Velveeta cheese
- 4 large eggs, lightly beaten
- 2 teaspoons black coarse pepper
- 2 teaspoons White pepper
- 1 Tablespoon smoked paprika
- 1 Tablespoon old bay
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon Adobo
- 1 Tablespoon Badia sazon complete seasoning
- 3 Tablespoon himalayan salt
- 1 Tablespoon oregano
- 1 Tablespoon chili powder
- 1 Tablespoon ground mustard
Directions:
- Preheat the oven to 350 degree F.
- Grease baking dish/dishes.
- Add the oil to a large pot of water.
- Bring to a boil over high heat.
- Add the macaroni and cook until al dente (7-8 minutes).
- Drain the pasta well and return to the pot.
- Add the melted butter and stir well.
- In a bowl, combine the Muenster, mild and sharp Cheddars, and the Monterey Jack cheeses.
- Stir the milk into the macaroni.
- Reserve 1 cup of the shredded cheese mixture and set aside.
- Add the remaining shredded cheese to the macaroni.
- Stir well.
- Add the Velveeta cheese, eggs, seasonings.
- Mix well until it is all melted and creamy.
- Pour into your baking dish.
- Sprinkle with the reserved 1 cup of shredded cheese (you might need to grate come cheese to cover the rest if you have multiple baking dishes.
- Place the baking dish or dishes (whichever you decide to do, I split mine up into different dishes so I can save it and pack it up for the next day) in the oven and bake at 350 degrees F for 35 minutes or until hot and bubbly.
