Instructions:
- Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). - Cook the Pasta:
Cook the elbow macaroni according to the package instructions until al dente. Drain the pasta well and set it aside. - Make the Cheese Sauce:
In a medium saucepan over medium heat, melt the Velveeta cheese with ½ cup of milk until smooth and fully combined. - Combine Ingredients:
Pour the cheese sauce over the drained macaroni, mixing thoroughly to ensure all the pasta is coated. - Mix the Egg Mixture:
In a separate mixing bowl, combine the beaten eggs, melted butter, garlic powder, paprika, salt, pepper, and 1 cup each of the shredded cheddar and Monterey Jack cheese. Mix well, then add this mixture to the macaroni and cheese blend. - Prepare for Baking:
Transfer the macaroni mixture into a greased 9×13-inch baking dish. Top with the remaining shredded cheeses for a deliciously cheesy crust. - Add the Panko Topping:
Sprinkle seasoned panko crumbs over the top to add a delightful crunch. - Bake:
Bake in the preheated oven for 25 minutes, or until the dish is golden and bubbly.
Nutrition Information (per serving):
- Calories: 580 kcal
- Carbohydrates: 28 g
- Protein: 29 g
- Fat: 39 g
- Saturated Fat: 23 g
- Polyunsaturated Fat: 9 g
- Trans Fat: 1 g
- Cholesterol: 163 mg
- Sodium: 1346 mg
- Fiber: 1 g
- Sugar: 5 g
Enjoy this creamy baked macaroni and cheese as a delightful family meal that brings everyone together! Whether it’s a cozy weeknight dinner or a special occasion, this dish is sure to please. With its rich flavors and comforting textures, it’s a recipe you’ll want to make again and again.
Pages: 1 2
