Creamy Macaroni & Cheese

Creamy Macaroni & Cheese

Reference: Creamy Macaroni & Cheese
Romertopf Recipes


16 ounces elbow macaroni

1/4 cup butter

2 cups Velveeta® cheese, cubed

2 cups shredded cheddar cheese

1 egg, beaten

2 1/2 cups milk



Cook 16oz. elbow macaroni 2 minutes less than as directed on package. Cut up 1/4 cup of butter into small pieces and place in bottom of moist clay pot. Drain macaroni  & place half of macaroni over butter, sprinkle with 1 cup each cubed velveeta and shredded cheddar cheese. Beat one egg and 2 1/2 cups milk untl blended, pour 1/2 of egg mixture over macaroni and cheese in pan. Repeat layers of macaroni, cheese and egg mixture.Sprinkle with paprika. Put clay baker in cold oven, set oven temperature to 425°F, bake 30­-40 minutes or until golden and bubbly on top, stirring the mac & cheese halfway through cooking time.

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