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.
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