Extra Cheesy Mac and Cheese

It seems like everyone has a macaroni and cheese family recipe. While my family has unique recipes for a ton of different dishes, macaroni and cheese was left to Kraft (I love Kraft M&C so it's not a bad thing!). So in an effort to start my own tradition I came up with this version. To start, I thought of what makes me happiest when I eat macaroni and cheese – the cheese of course!  And this recipe sure does deliver when it comes to cheesy goodness - it's so yummy!  A little advice though, make sure the cheese is melted with the milk mixture before you put it in the oven.


Time from prep to Eating: 1 hour

What You Need:
Stock pot
Colander
9”x13” glass baking dish

The Stuff:
1 lb short noodle (i.e. bowtie, penne, etc.)
3 Tbsp butter
2.5 cups milk
¼ cup parmesan cheese
1 egg
¼ tsp salt
¼ tsp pepper
¼ tsp garlic powder
1 package or 8 oz. of Sargento reduced fat shredded Italian four cheese mix
1 lb shredded medium cheddar cheese
Bread crumbs
Italian seasoning

Here’s What You Do:
In your stock pot boil the noodles just shy of al dente (usually 7 minutes will do). In a separate bowl whisk the milk, salt, pepper, garlic powder, parmesan cheese and egg until well combined. Slowly add the milk mixture to the drained noodles, adding ½ of the cheese and all the butter until melted. Add the second half of the cheese, thoroughly mix until melted. Place the noodle mixture into the greased baking dish and lightly sprinkle the bread crumbs and Italian seasoning over the top. Bake in a 375 degree oven for about 45 minutes. Let stand 5 minutes and serve.