Baked Macaroni & Cheese

Cook time: 45 mins

Servings: about 10


3 tbsp butter

2 eggs, beaten

Salt and pepper to taste

16 oz Velveeta

1 ½ cups milk

16 oz shredded Pepper Jack cheese, divided in half 

16 oz shredded mild Cheddar cheese, divided in half

8 oz Monterey Jack cheese (for cheese crisps)

16 oz elbow macaroni


  1. Preheat oven to 375 degrees.
  2. Slice the Velveeta into small cubes, then melt in a pot with the milk, on low heat.
  3. Stir often so the cheese doesn’t stick to the bottom. 
  4. While the cheese is melting, cook the macaroni.  If you cook it ahead of time, it won’t be hot enough to melt all of the shredded cheese.
  5. Pour the hot macaroni into a large bowl or pot.
  6. Add the salt, pepper, butter, eggs, and the melted cheese mixture.
  7. Stir well-be sure the butter is melted.
  8. Add in half the Cheddar and Pepper Jack, and keep stirring until the cheese is melted.
  9. Pour the mixture into a large baking dish and spread it evenly.
  10. Sprinkle the remaining Pepper Jack and Cheddar on top.
  11. Bake for 25 minutes.
  12.  Once you see the cheese bubbling around 25 minutes, turn on your broiler for about 2 minutes to brown the top, then remove from oven.
  13. Sprinkle the cheese crisps on top.

For the cheese crisps:

  1. Place a baking mat or parchment paper on a baking pan.
  2. Make handful-size piles of Monterey Jack cheese on the pan. Space them out, because they will spread in the oven.
  3. Bake these  until they look dry and just turning brown. (with our oven on 375 degrees, it took exactly 25 minutes.
  4. Once they’re slightly cool, break them up

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