Mac and Cheese

Ingredients

Servings

8 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

4 1/2 cups

Elbow Macaroni

12 oz

Evaporated Milk

2

Large Eggs

plus one egg yolk

1 cup

Sharp Cheddar Cheese

3/4 cup

Monterey Jack Cheese

2 cups

Velveeta® Original Pasteurized Cheese Product

2 Tbsp

Butter

to taste

Salt

to taste

Ground White Pepper

Cooking Instructions

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Step 1

Cube the Velveeta® Original Pasteurized Cheese Product (2 cups) , and shred the Sharp Cheddar Cheese (1 cup) and Monterey Jack Cheese (3/4 cup) .

Step 2

Bring a pot of water to a boil and add 2 tsp of Salt (to taste) . The result of your Mac and Cheese will be affected and under-seasoned if you don’t salt the water before cooking the pasta. Add the Elbow Macaroni (4 1/2 cups) to the boiling water and cook according to the package direction for al dente pasta, about 6 minutes.

Step 3

While the water is coming to a boil, beat together 2 whole Eggs (2) , one egg yolk, and the Evaporated Milk (12 oz) .

Step 4

Drain the macaroni noodles. Put the macaroni back into the pot and on low heat add Butter (2 Tbsp) . Add in the Velveeta, sharp cheddar, and Monterey Jack Cheese. Add Salt (to taste) and Ground White Pepper (to taste) and stir to melt the cheese.

Step 5

Pour the milk sauce over the macaroni. Stir gently until all the macaroni is completely covered in cheese sauce. Keep stirring over medium-low heat until the temperature of the mac and cheese reaches at least 165 degrees F (75 degrees C).

Step 6

Remove from the heat and serve immediately. Garnish the Wisconsin Mac and Cheese with additional shredded cheddar.