Ingredients:

  • 1 lb elbow macaroni
  • 8 tbsp unsalted butter, melted
  • 1 lb Velveeta, cubed
  • 2 cups sharp cheddar cheese, shredded
  • 2 cups Monterey Jack cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1 cup parmesan cheese, grated
  • 2 cups half-and-half
  • 3 large eggs, beaten
  • 1 tsp seasoning salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika

Instructions:

  1. Boil the macaroni in salted water until just under al dente (about 2 minutes less than package directions). Drain and stir in melted butter until noodles are coated.
  2. In a large mixing bowl, combine shredded cheddar, Monterey Jack, mozzarella, and parmesan cheeses.
  3. Add cubed Velveeta, half-and-half, beaten eggs, seasoning salt, and black pepper to the cheese blend. Stir until integrated.
  4. Fold the buttered macaroni into the cheese mixture until every noodle is enveloped.
  5. Pour the mixture into a 12x9 inch baking dish and sprinkle the top with paprika.
  6. Bake at 350°F (175°C) for 30-35 minutes until edges are bubbling and the top is mahogany-colored.
  7. Let the dish rest for 10 minutes before serving to allow the sauce to set.