Baked Macaroni
"This is a favorite dish of ours - very creamy and very easy to make."
- Ready In:
- 1hr 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 lb cooked macaroni
- 2 eggs, well beaten
- 1⁄2 cup butter
- 1 cup chopped onion
- 1⁄3 cup celery
- 1 cup half-and-half
- 2 cups medium cheddar, divided
- 3⁄4 cup swiss cheese
- 1⁄2 lb Velveeta cheese, cut into chunks
- salt
- white pepper
- red pepper
directions
- Mix eggs and macaroni and set aside.
- Saute onions and celery in butter until soft.
- Stir in the cream until well blended.
- Slowly add 1/2 of the cheddar cheese, swiss cheese and Velveeta cheese.
- Stir constantly until melted.
- Add the seasonings and mix with the macaroni.
- Pour into a buttered casserole dish and sprinkle with the remaining cheddar cheese.
- Bake at 350 degrees for 35-45 minutes.
- If you like a toasty top place under the broiler for a few minutes, but be sure to watch closely so as not to burn.
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Reviews
-
This is heavenly Luby! I am a macaroni and cheese freak, and I've got to say this is one of the best recipes for it. Thanks for adding to my collection! -
Great recipe Luby. I chose this recipe in the Chef of the Day Game because of the blend of cheeses. I also had a little ham left in the fridge that I needed to use, so I made this recipe, just as directed, except I chopped the ham into small pieces and added. It made a wonderful casserole. I just added some green beans and cornbread and had a wonderful supper. DS came over and ate with us and carried the left overs home with him. That is quite a compliment because he is not real fond of eating left overs.
RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.
