DIY MAC AND CHEESE RECIPES

Steps:

• Cook pasta to box directions.
• Melt butter.
• In a large bowl add pasta, melted butter, Monterey jack and mozzarella; stir well to combine.
• Add mixture to a large deep casserole 13x9x4.
• Cube Velveeta and push the Velveeta down into pasta mixture (do it evenly).
• Add eggs to 1 1/2 cups of milk and pour evenly over pasta.
• Slowly pour half and half over the pasta (you may not need the whole quart).
• Top with 2 cups of the cheddar.
• Bake in preheated oven at 350° until brown and bubbly (about an hour or so). Put a cookie sheet under casserole dish in case it cooks over.

Steps:

• Cook the macaroni until very firm. The macaroni should be too firm to eat right out of the pot. Drain. 
• In a small bowl, beat the egg.
• In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium-low heat. Cook the mixture for 5 minutes, whisking constantly. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce the heat to low.
• Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together till smooth.
• Pour the egg mixture into the sauce, whisking constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.