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Julie Repass: "Very creamy and delicious. Easy week night meal t…" Read More
16Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 cups elbow macaroni
- 1 salt
- 2 cups elbow macaroni (or penne)
- 1 cup half and half
- 2 cups milk
- 1/4 cup butter (1/2 stick plus 1 Tbs.)
- 1/4 cup flour
- 8 oz. velveeta cheese (you can use American, but nothing beats Velveeta in this)
- 2 eggs (beaten)
- 6 slices swiss cheese
- 2 cups cheddar cheese
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. Tabasco Sauce (optional)
- 1 tsp. worcestershire sauce (may sound strange but it adds a hint of flavor)
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Reviews(9)
Amy 4 years ago
Loved this! My hubby said it’s his favorite Mac and cheese I’ve made so far. I left out the Tabasco sauce, but kept the rest the same. My kids really enjoyed it too, but were not big fans of the Swiss cheese. I think I’ll try sliced Gouda next time, as it is just as cheesy, but doesn’t have such a sweet taste as Swiss cheese. Definitely a repeat recipe!🤗
Simpson 5 years ago
Perfect consistency! I think I’ll leave out the worchestershire and Tabasco next time tho