Custard-Style Mac and Cheese

Ingredients

• 1 lb Ronzoni Large Elbows Macaroni Pasta
• ¼ cup unsalted butter
• 8 oz Velveeta Original Pasteurized Recipe Cheese Product
• 8 oz extra-sharp cheddar cheese, divided
• 8 oz Monterey Jack cheese
• 2 large eggs
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce
• 1 teaspoon stone-ground mustard
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Cooking spray
• 2 cups Maple Hill Organic Whole Milk

Steps

1. Bring water to a boil for pasta. Cook pasta 5–7 minutes, stirring occasionally, until al dente. Drain well, shaking off any excess water (do not rinse). Spread pasta on baking sheet to cool.
2. Meanwhile, melt butter. Cut processed cheese into small cubes. Grate cheddar (reserve 1 cup) and Jack cheeses. Combine in large bowl: eggs, Worcestershire sauce, hot sauce, mustard, salt, and pepper until blended.
3. Preheat oven to 375°F. Coat 13- x 9-inch baking dish with spray. Place milk in small saucepan on medium-low; cook until steaming (about 120°F). Whisk hot milk slowly into egg mixture, 2 tablespoons at a time, until blended.
4. Add to egg mixture: cooked pasta, melted butter, Jack cheese, processed cheese, and remaining cheddar cheese; stir until well blended. Transfer mixture to prepared baking dish and spread evenly. Top with reserved cheddar. Bake 40–50 minutes until sides are bubbling, top is golden, and center is 160°F. Remove from oven and let stand 10 minutes to rest; serve.