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m-m-m-mac 'n cheese

Kat_Keen avatar
Recipe by
Kat Keen
@Kat_Keen
Atlanta, GA

Teaching my daughter to cook. This is a twist on the Traditional and Campbell's®. We've wanted a creamier version, especially with Thanksgiving around the corner. We omitted pepper. As there is dry mustard. I would have liked to add hot sauce. Daughter nixed that. Sous Chef states, "Mum, this is it." We hope you enjoy it too. EDIT:Tastebuds change as daughter grew. I made additions of ingredients for this recipe.I corrected mistakes. 26 December 2018

yield serving(s)
prep time 20 Min
cook time 45 Min
method Bake

Ingredients For m-m-m-mac 'n cheese

  • HOME ECONOMICS INSTRUCTORS STATED: READ COMPLETE RECIPE BEFORE YOU BEGIN. SO WE WERE FAMILIAR WITH INGREDIENTS, DIRECTIONS, COOK TIME. CLEAN AS WE COOKED, NOTHING LEFT TO WORRY OVER AFTER OUR MEAL.
  • 1 box
    2 lb. size mueller's® elbows
  • 4 can
    campbell's® cheddar cheese soup, 10.75 oz. size
  • 4 can
    pet evaporated milk, 12 oz. size
  • 2 tsp
    salt
  • 1 c
    water
  • 2 1/2 stick
    unsalted land o lakes® butter, room temperature.
  • 2 c
    colby and monterey jack cheese, shredded, room temperature
  • 2 tsp
    dry mustard
  • 1/8 tsp
    ground black pepper (optional)
  • 2 Tbsp
    cornstarch
  • 2 c
    extra sharp cheddar cheese, shredded, room temperature
  • 2 c
    swiss cheese, shredded ( if block) or chopped (if slice), room temperature
  • 4
    eggs, lightly beaten
  • 2 c
    provolone cheese, shredded, room temperature
  • 1/2 lb
    velveeta®, cut into 1/2-inch cubes
  • MACARONI AND CHEESE TOPPING INGREDIENTS:
  • 1/2 c
    plain dry bread crumbs
  • 1
    sleeve ritz crackers, crushed
  • 1/2 stick
    unsalted land o lakes® butter, melted
  • STIR THE BREAD CRUMBS, CRACKERS, MELTED BUTTER IN A MEDIUM BOWL AND TOSS UNTIL MIXTURE IS COATED. SPRINKLE THE BREAD CRUMB MIXTURE OVER THE MACARONI AND CHEESE.
  • BUTTER FLAVORED COOKING SPRAY
  • ROASTING SIZE PAN,15 X 10 X 3-INCH (DISPOSABLE IS FINE)

How To Make m-m-m-mac 'n cheese

  • 1
    Preheat oven to 350℉.
  • 2
    Cook elbows as per box directions. Drain well. 11 minutes will give you Al Dente, perfect for this recipe.
  • 3
    Combine cornstarch, salt, pepper, dry mustard in a large microwavable glass bowl. Stir in evaporated milk, water, soup and butter. Cover with a vented microwave lid, cook for 6-7 minutes. Do not over cook. You want it nice and warm to melt the cheeses when added.
  • 4
    Slowly fold cheeses, velveeta® (it is cheese, processed) into the soup mixture, one blend at a time. Until smooth.
  • 5
    Pour cheese sauce over macaroni. Slowly fold in.
  • 6
    Slowly fold eggs into macaroni and cheese.
  • 7
    Pour macaroni and cheese sauce into coated with butter flavored cooking spray, Roasting size pan,15 x 10 x 3-inch.
  • 8
    Sprinkle Bread crumbs, cracker mixture over macaroni and cheese.
  • 9
    Bake for 40-55 minutes. You want a light golden brown on top.
  • 10
    For a crispy top. Place under broiler at 500f for 5 minutes. Be certain to stay with it to avoid burning.To make even cheesier, sprinlke with your favourite cheese before placing under broiler. No amount given for this step, Cook or crowd's decision. I say the more cheese the merrier!!!
  • 11
    This batch is so large. I had enough to fill a 12 cup muffin tin. Spray tin with butter flavoured spray. Fill cups to 3/4 way, do not overfill. Bake macaroni and cheese muffins for 30 minutes in a preheated oven at 350℉, until light golden brown on top. Allow to cool 5-10 minutes before removing from muffin tin. Can be reheated 30 seconds per muffin, in microwave.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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