I used to make homestyle macaroni and cheese by cooking down milk, cheese, and cornstarch and then layering the casserole. This gets to be very time-consuming and you run the risk of scorching. This recipe tastes surprisingly similar to what I used to make and it’s REALLY easy. I originally got the recipe from the Kraft Foods recipe site and then modified it a little to my taste.
1 pkg. (16 oz.) elbow macaroni, uncooked
1/4 cup (1/2 stick) butter or margarine
1 egg
2-1/2 cups milk
1/2 lb. (8 oz.) Pasteurized Prepared Cheese Product, cut up (Velveeta)
2 cups KRAFT Shredded Cheddar Cheese, divided
Preheat oven to 350°F. Cook macaroni as directed on pkg and drain,
Cut butter into small pieces; place in bottom of 13×9-inch baking dish.
Spoon half of the macaroni over butter in baking dish.
Sprinkle with 1 cup each of the Velveeta and Cheddar cheese
Beat egg and milk with wire whisk until well blended. Add half of the egg mixture.
Repeat layers of macaroni, Velveeta, Cheddar Cheese and egg mixture.
Cover and bake 15 min, stir until well blended. Bake an additional 15 min. (uncover for last 5-10 min) until macaroni mixture is until heated through and top is golden brown
Delusions of Chefery 