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1 tablespoon vegetable oil

1 pound elbow macaroni

2 sticks fo butter 

2- 8oz bags shredded Mild Cheddar cheese

2- 8oz bags shredded Sharp Cheddar cheese

2- 8oz bags shredded Monterey Jack cheese

2 cups half & half

1 cup Velveeta, cut into small cubes

2 large eggs, lightly beaten

1/4 teaspoon Kosher salt

1 pinch of salt

1/4 teaspoon black pepper, freshly ground

6 tablespoon of flour

3 cups of milk




Preheat oven to 350:. Lightly butter a 9x13 inch casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Drain well and add to the casserole dish. In a large bowl, mix all mild, and Monterey Jack cheese. Set aside 3 cups of cheese mix in a small bowl. Melt 1 stick of butter and pour into the macaroni. Add the half & half, 2 cups of the shredded cheeses from small bowl, the cubed Velveeta and the eggs. Set aside.


Cheese Sauce:

In a separate pot, melt 1 stick of butter on medium heat. Stir in half of flour, lower heat and slowly add milk, then add rest of flour. Take 2 cups from the cheese mix in large bowl and add it to mixture. Add remaining milk. Add a pinch of salt and pepper to taste. Add more cheese if desires from large bowl. 



Stir in cheese sauce until desired cheesiness. Season with salt and pepper. Sprinkle with the remaining 1 cup of cheese from small bowl and top with small squares of butter if desired.


Bake until it is lightly browned and bubbling around the edges, for about 40 minutes. Serve hot.

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