There’s no going wrong with this recipe… my own rendition of my mother’s mac n cheese recipe – because Kraft is still my best Friend!
2 – 8 oz boxes of Kraft Macaroni and Cheese (or 8oz box Macaroni Noodles)
1 tsp Crisco or Butter
2 Cups Shredded Cheese (any blend as desired, I like Monterrey Jack and Cheddar)
1 cup milk
2 tblsp Butter (melted)
2 Eggs (mixed a bit)
Salt and Pepper (to taste)
Flour (1-2 tablespoons)
Use this recipe for the typical 9in square pyrex dish, or double it for the longer 9×18 pyrex dish.
Boil the noodles as directed on its box (add Crisco or Butter so noodles don’t stick). Drain noodles and set aside.
If using Kraft MacNCheese Box, combine the packet of cheese (that came in the Kraft box)in a bowl with shredded cheese (reserve a handful to sprinkle on top), milk, butter, eggs, salt, pepper, and flour. Combine until well mixed. It may still be a little lumpy.
Pour Noodles into your Pyrex Baking Dish or Corning Ware. Pour in the Cheese Mixture above. Use a Fork to Blend. Sprinkle reserved handful of cheese on top.
Bake 30-35 minutes at 350 degrees in oven, or until starting to brown.
See illustrations below for a step by step demonstration!