Cook time: 35 mins | Prep time: 25 mins | Serves: 8-10

This recipe has always been a part of our family since I was a little kid. My Grandma used to cook this all the time. Needless to say, we grew up eating this pretty much every day! I know we all have different recipes for macaroni and cheese, but I am proud to say that this recipe of my Grandma is the best! Give it a try and I promise you that you will not be disappointed. My only advice to you is to be very generous with the amount of cheese that you are going to add. More cheese means more fun! Also, you can add more ingredients to it if you wish. You can always add ground meat to it if you a meatier meal!



16 ounces elbow macaroni (about 2 cups)

3 tablespoons butter or margarine

1 1/2 cups milk, divided (2%)

2 large eggs, lightly beaten

1 pound (1/2” size) Velveeta cheese cubed

8 ounces shredded Kraft mild cheddar cheese (about 2 cups), divided

8 ounces shredded Kraft Monterrey jack cheese

1 teaspoon salt

1 teaspoon freshly ground black pepper


Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Bring to a boil a pot of salted water. Add and cook the macaroni for about 8 to 10 minutes until tender. Make sure to not overcook or it’ll be mushy. Drain the macaroni and transfer into a large mixing bowl.

Step 3: On low heat, melt the Velveeta Cheese and ¾ cup milk. Stir often.

Step 4: Pour this over the macaroni. Stir to coat.

Step 5: Stir in the butter, ¾ cups milk, eggs, 1 cup shredded kinds of cheese, salt and pepper.

Step 6: Place the mixture into a 2-quart baking dish and top with the rest of the cheese.

Step 7: Place inside the preheated oven and bake for about 25 minutes or until the crust is golden brown and the dish is bubbling.

Step 8: Once done, remove from the oven and serve hot. Enjoy!


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