BAKED MACARONI & CHEESE WW STYLE
8 ounces dry elbow macaroni
8 tablespoons Country Crock Light
2 cups Velveeta Shreds Cheddar
2 cups skim milk
3 eggs
Boil macaroni in heavily salted water until done and drain. While hot pour into at least a 2 quart baking dish (sprayed).
Stir in the light butter spread until melted. Then add the cheese and stir to evenly mix. Beat eggs in a bowl and the whisk
in milk until well blended. Pour over the macaroni and stir until combined.
Bake at 350 for 30 minutes covered in foil. Then remove foil and bake at least another 15 minutes. At that point check
center and bake longer if needed in about 5 - 10 minute intervals. Cool slightly and cut into 9 servings. Blue & Purple (5) and Green (6)
YouTube Let's Cook Video
BAKED MACARONI & CHEESE
*NOT WW *
1 cup dry elbow macaroni
2 cups sharp cheddar cheese, shredded (sharp or extra sharp has the best flavor and is my preferred kind)
3 eggs, beaten
2 cups milk
salt and pepper, to taste
1 stick butter
My way: Cook macaroni and drain. Put in greased 2-quart baking dish. Stir in cubed butter until melted
then season with salt and pepper. In a separate bowl beat milk and eggs together and add along with the cheese.
Stir well and and bake covered at 350 for 30 minutes. Remove foil and continue baking another 15 minutes or
until it is set but still moist. Can also be cooked in regular size crockpot on low several hours or until set.
I have doubled this recipe too many times to count and it works just as well in the oven in a 9 x 13 baking dish or a
larger size crockpot.
My husband's way: Beat eggs, then whisk in milk and salt and pepper. Stir in uncooked macaroni and cheese. Mix well.
Dot cubes of butter all around top. Pour into a greased 2-quart baking dish and bake uncovered in oven at 350 until set
or his favorite way bake in greased regular size crockpot on high for about 4 hours or until set.
I have found that no matter which method of cooking you choose freshly shredded cheese works the absolute best in this
particular recipe because it doesn't have the coating on it found is pre-shredded cheese and is much creamier.
8 ounces dry elbow macaroni
8 tablespoons Country Crock Light
2 cups Velveeta Shreds Cheddar
2 cups skim milk
3 eggs
Boil macaroni in heavily salted water until done and drain. While hot pour into at least a 2 quart baking dish (sprayed).
Stir in the light butter spread until melted. Then add the cheese and stir to evenly mix. Beat eggs in a bowl and the whisk
in milk until well blended. Pour over the macaroni and stir until combined.
Bake at 350 for 30 minutes covered in foil. Then remove foil and bake at least another 15 minutes. At that point check
center and bake longer if needed in about 5 - 10 minute intervals. Cool slightly and cut into 9 servings. Blue & Purple (5) and Green (6)
YouTube Let's Cook Video
BAKED MACARONI & CHEESE
*NOT WW *
1 cup dry elbow macaroni
2 cups sharp cheddar cheese, shredded (sharp or extra sharp has the best flavor and is my preferred kind)
3 eggs, beaten
2 cups milk
salt and pepper, to taste
1 stick butter
My way: Cook macaroni and drain. Put in greased 2-quart baking dish. Stir in cubed butter until melted
then season with salt and pepper. In a separate bowl beat milk and eggs together and add along with the cheese.
Stir well and and bake covered at 350 for 30 minutes. Remove foil and continue baking another 15 minutes or
until it is set but still moist. Can also be cooked in regular size crockpot on low several hours or until set.
I have doubled this recipe too many times to count and it works just as well in the oven in a 9 x 13 baking dish or a
larger size crockpot.
My husband's way: Beat eggs, then whisk in milk and salt and pepper. Stir in uncooked macaroni and cheese. Mix well.
Dot cubes of butter all around top. Pour into a greased 2-quart baking dish and bake uncovered in oven at 350 until set
or his favorite way bake in greased regular size crockpot on high for about 4 hours or until set.
I have found that no matter which method of cooking you choose freshly shredded cheese works the absolute best in this
particular recipe because it doesn't have the coating on it found is pre-shredded cheese and is much creamier.
