Sharoni Mac and Cheese

Mac and cheese



  • 16 ounces uncooked elbow macaroni
  • 1 cup shredded extra sharp Cheddar cheese
  • 1 cup shredded Mozzarella cheese
  • 1 cup shredded sharp Cheddar Cheese
  • 1 cup shredded Colby cheese
  • 1 cup monterey jack cheese
  • 3 cups milk
  • 1/4 cup butter
  • 2 large eggs
  • 1 tbsp spicy brown mustard
  • Salt and pepper to taste
  • Paprika for garnish (optional)
  • pinch of flour



 1. Cook macaroni according to the package directions. Drain.

**Tip: Cook macaroni until firm al dente(a little more than ¾ of the way)..DO NOT OVER want the macaroni to maintain its shape and texture, otherwise it will be mushy when it bakes..not a good look..or taste!

2. Return macaroni to pot.  Add milk, eggs, butter, mustard and butter, stirring constantly.  sprinkle a pinch of flour. Stir in cheeses (1/2 cup of each cheese) until the cheese is melted . Put macaroni in large casserole dish or large pan, and sprinkle remaining cheeses covering entire pan completely and evenly.

3. Sprinkle with a little paprika (optional). Salt and pepper to taste.

4. Cover pan with foil and bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Tips. For the cheeses I like to use blends and Kraft brand Crumbles..they are great and make it really cheesy! Also you can combine the milk, mustard, eggs, butter and cheeses in a sauce pan cook over a low heat and pour on the macaroni and then sprinkle the remainder over and then cook in the oven.



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