If you love the comfort of homemade mac and cheese, then you should try this recipe. It is creamy and oozing with cheesy goodness. There is never any left when I make it, and is great for taking to family gatherings or church socials.
1 box 8 oz. elbow macaroni
1 c whole milk
1/4 block velveta, cubed
2 c shredded extra shard cheddar cheese
1 large egg, beaten
2 Tbsp unsalted butter
1/4 tsp dry mustard
1/4 tsp salt
1/2 tsp black pepper
1. Bring a large pot of water to a boil and cook the macaroni according to pkg. directions.
2. Heat the milk in a small saucepan over med. low heat, add in the velveta and stir till melted. Set aside, beat the egg in a small bowl and add in some of the milk mixture and stir to temper the egg. Add the egg into the milk/velveta mixture. Drain the macaroni and add in the butter, then stir in the milk mixture and then 1 1/2 C. of the shredded cheese, dry mustard, salt and pepper. Bake in a lightly greased casserole dish at 350 degrees for 25 min. Remove and top with remaining cheese, sprinkle with paprika and return to oven for 5 minutes or until cheese is bubbly.