Ingredients:
1 lb elbow macaroni
1 lb Velveeta cheese
1 cup milk, divided
4 tbsp melted butter
2 large eggs, beaten
1/2 tsp garlic powder
1/2 tsp paprika
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
Salt and pepper to taste
Seasoned panko crumbs for garnish
Instructions:
Preheat the oven to 375 degrees Fahrenheit
Cook the elbow macaroni until al dente, following the directions on the box. . Drain well and set aside.
In a saucepan over medium heat, combine 1/2 cup of milk and Velveeta cheese. Once the cheese has melted fully and the mixture is properly blended, stir.
Pour the cheese sauce over the cooked macaroni and stir to coat the macaroni evenly.
In a mixing bowl, combine the beaten eggs, melted butter, garlic powder, paprika, salt, pepper, and 1 cup each of shredded cheddar and Monterey Jack cheeses. Mix well.
Pour the egg and cheese mixture into the macaroni, stirring to combine thoroughly.
Grease a 9×13-inch baking dish and transfer the macaroni mixture into it.
Sprinkle the remaining 1 cup each of shredded cheddar and Monterey Jack cheeses on top of the macaroni.
Sprinkle seasoned panko crumbs evenly over the cheese layer.
Bake in the preheated oven for about 25 minutes, or until the top is golden brown and the macaroni and cheese is bubbling.
Before serving, take it out of the oven and allow it to cool for a few minutes.
This Creamy Baked Macaroni and Cheese recipe delivers a rich and cheesy dish that’s perfect for comfort food cravings. The combination of Velveeta, cheddar, and Monterey Jack cheeses creates a creamy and flavorful sauce that coats the al dente macaroni perfectly. The addition of eggs, garlic powder, and paprika enhances the overall taste. The seasoned panko crumbs on top add a crunchy texture to the dish. Serve it as a main course or as a side dish, and enjoy the cheesy goodness!