Servings: 10

16 oz elbow macaroni 16 oz elbow macaroni
½ cup butter ½ cup butter
½ c all purpose flour ½ c all purpose flour
1 ½ c milk 1 ½ c milk
1-2 c cream (or half and half if using whole milk) 1 to 2 c cream (or half and half if using whole milk)
8 oz Velveeta, cubed* 8 oz Velveeta, cubed*
10 oz Colby Jack 10 oz Colby Jack
6 oz sharp cheddar 6 oz sharp cheddar
6 oz shredded mozzarella 6 oz shredded mozzarella
⅛ tsp nutmeg ⅛ tsp nutmeg
1 tsp Paprika 1 tsp Paprika
1 tsp seasoned salt 1 tsp seasoned salt
1 tsp salt 1 tsp salt
½ tsp pepper ½ tsp pepper
2 beaten eggs 2 beaten eggs
Optional: 8 oz (8 slices) bacon, cooked and chopped, or 1 lb cooked crumbled ground beef Optional: 8 oz (8 slices) bacon, cooked and chopped, or 1 lb cooked crumbled ground beef
 
Optional topping: subheading: Optional topping:
1 cup panko or crushed butter crackers 1 cup panko or crushed butter crackers
2 tbsp of melted butter 2 tbsp of melted butter

Preheat oven to 350°. Start boiling the water for macaroni in a large saucepan, and set the milk, cream and butter out to warm up. Grease a 9x13" baking pan.
Grate the cheeses if using blocks (recommended for smoother sauce)--best if you use a food processor that grates or this will take about 20 to 30 minutes and strong arms! Mix cheeses except Velveeta together in a bowl and set aside ½ c for topping.
Start pan-frying or microwaving** the bacon or ground beef if it's not already cooked.
When water is boiling, cook the macaroni for 7 minutes.
Meanwhile, in a separate medium saucepan, make the cheese sauce: Melt butter on medium heat. Whisk in flour, gradually stir in milk and cream, then Velveeta until smooth. Mix in spices and then other cheeses and stir until melted and smooth. Add more cream if it is not creamy enough.
Remove cheese sauce from the heat and mix in the cooked macaroni, and bacon or beef if using. Stir in eggs.
Add mixture to the baking pan and top with the additional ½ c shredded cheese. Sprinkle optional panko or crackers mixed with butter evenly across the top if desired. Sprinkle more paprika generously across the top.
Bake for 30 minutes. Broil the top (only if NO cracker topping) for a few minutes until golden brown, if not already (watch closely!)

Cheese types can vary, but will of course make it taste different. Just need 1:1 ratio of hard to soft cheeses for creaminess (i.e. 15 oz hard / 15 oz soft).  Cheese types can vary, but will of course make it taste different. Just need 1:1 ratio of hard to soft cheeses for creaminess (i.e. 15 oz hard / 15 oz soft).
Here is the block-to-shredded cheese equivalency. www.thespruceeats.com/measuring-cheese-for-recipes-591187  Here is the block-to-shredded cheese equivalency. www.thespruceeats.com/measuring-cheese-for-recipes-591187
*If you want more of a 'box' mac n cheese taste, use 12 oz Velveeta and reduce cheddar and mozzarella by 1 oz each.  *If you want more of a 'box' mac n cheese taste, use 12 oz Velveeta and reduce cheddar and mozzarella by 1 oz each.
**https://www.healthyrecipesblogs.com/microwave-bacon/  **https://www.healthyrecipesblogs.com/microwave-bacon/
Measurements are approximate and based on a similar recipe. Here are her original instructions: "Cook the elbows. Meanwhile, do the roux with the velveeta, adding margarine and milk till smooth, add your salt, pepper, nutmeg, and paprika & stir, add your shredded cheeses to melt. Once smooth again, take off heat, add your elbow noodles & stir. Now add your 2 beaten eggs. The eggs make the Mac spongy, sometimes I’ll add up to 4 eggs. Add mix to baking pan, top with more shredded cheese. Sprinkle more paprika evenly across top then bake. If your doing a large portion or tall pan, cover will foil for the first 30 mins. Gotta make sure the eggs are cooked. Then broil the top till golden brown."  Measurements are approximate and based on a similar recipe. Here are her original instructions: "Cook the elbows. Meanwhile, do the roux with the velveeta, adding margarine and milk till smooth, add your salt, pepper, nutmeg, and paprika & stir, add your shredded cheeses to melt. Once smooth again, take off heat, add your elbow noodles & stir. Now add your 2 beaten eggs. The eggs make the Mac spongy, sometimes I’ll add up to 4 eggs. Add mix to baking pan, top with more shredded cheese. Sprinkle more paprika evenly across top then bake. If your doing a large portion or tall pan, cover will foil for the first 30 mins. Gotta make sure the eggs are cooked. Then broil the top till golden brown."