Momma Breezie’s Mac and Cheese

Nov 2

My Mama’s Mac and Cheese is the best!

One of my must-haves every Thanksgiving! Not only is it cheesy, but it’s also flavorful, and most importantly, made with love!

Yield: 10-12

Author: Foodie On The Fly

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

½ tsp kosher salt
½ tsp black pepper
1 tsp smoked paprika
2 tbsp dry minced onions
1 tsp dried parsley
4 oz. Velveeta cheese
1-1/2 cans evaporated milk (12 oz. cans)
1 16-ounce package dry elbow macaroni
1 large egg, beaten
1 stick butter (8 tbsp)
8 oz. each; Sharp Cheddar, Extra Sharp Cheddar, Monterey Jack, and White Jalapeno cheese, cut into large chucks
1 8 oz. package of grated cheddar cheese, for topping

Preheat oven to 350 degrees.
Butter an 8x11 baking dish and set it aside.
Add store-bought pasta to boiling water. Cook for 6-8 minutes, stirring frequently. Remove from heat just before reaching al dente. Rinse and drain. Let cool. The pasta should be slightly firm. Don’t worry, it will soften up during the second part of cooking.
Stir beaten egg into cooked macaroni.
Using a large saucepan on low heat, add evaporated milk, butter, salt and pepper, and chunks of cheese. Stir frequently to keep the mixture from sticking to the pan as it melts. Once all ingredients have melted together, remove from heat.
In an 8 x 11 baking dish add a layer of macaroni to cover the bottom of the pan, followed by the melted cheese mixture to cover the macaroni. Sprinkle with some of the dried minced onions, smoked paprika, and dried parsley. Continue layering until you get close to the top of your baking dish.
Sprinkle the grated cheddar cheese over the top of the macaroni. Lightly sprinkle with smoked paprika.
Place the uncovered baking dish on a tray and bake in the oven for 30-40 minutes or until bubbly and golden brown on top.
Let rest for 10-15 minutes before serving. Bon Appetit!

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