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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. elbow macaroni (cooked)
- 2 Tbsp. olive oil
- 16 oz. velveeta cheese (cut into 1-inch cubes)
- 1 cup shredded sharp cheddar cheese (I use white cheddar)
- 1/2 cup shredded Parmesan cheese (I’ve also used Asiago with great results)
- 12 oz. evaporated milk
- 1 1/2 cups half and half
- 4 large eggs
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2/3 cup bread crumbs
- 3 Tbsp. butter (melted)
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