Recipe of the Day: Mac & Cheese

 

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:

1. Preheat the oven to 350 degree F.
2. Grease baking dish/dishes.
3. Add the oil to a large pot of water.
4. Bring to a boil over high heat.
5. Add the macaroni and cook until al dente (7-8 minutes).
6. Drain the pasta well and return to the pot.
7. Add the melted butter and stir well.
8. In a bowl, combine the Muenster, mild and sharp Cheddars, and the Monterey Jack cheeses.
9. Stir the milk into the macaroni.
10. Reserve 1 cup of the shredded cheese mixture and set aside.
11. Add the remaining shredded cheese to the macaroni.
12. Stir well.
13. Add the Velveeta cheese, eggs, seasonings.
14. Mix well until it is all melted and creamy.
15. Pour into your baking dish.
16. 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.
17. 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.