10 ounces macaroni
12 ounces Velveeta cheese
8 ounces cream cheese
1⁄2 cup parmesan cheese (canned is fine)
1 beaten egg
1 1⁄2 cups half-and-half
1⁄4 cup butter
1 tablespoon flour
1 teaspoon Worcestershire sauce
1⁄2 teaspoon dry mustard
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
Boil noodles until done.
While noodles are cooking, grease a rectangular glass casserole dish.
After noodles are drained and have cooled for a few minutes, put them in casserole dish and mix with beaten egg.
Set aside.
In a medium saucepan, melt butter on medium-low heat and add flour to make a paste.
Add half and half and bring to a boil on medium-high heat.
Reduce heat and add velveeta and cream cheese in small chunks.
Stir and add seasonings (last four ingredients).
After all the cheese is melted and the sauce has a medium thick consistency (you may need to play around with the half and half or milk to get the consistency you prefer), pour it over the noodles.
Stir noodles with sauce until they are combined.
Sprinkle parmesan over the top.
Bake in a preheated oven at 375 degrees for 30-45 minutes (I wait until it’s a little browned).

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