Cook the macaroni according to package directions and drain. Recipe loosely adapted from Pioneer Woman and my late grandmother’s recipes.Pour mixture into a greased baking dish (I used a 9×13), top with the remaining cheese, and bake for 20 to 25 minutes or until bubbly and golden on top. Add the drained, cooked macaroni and stir to combine. Mix should taste salty, add more salt if needed. Taste sauce and add more seasoning if desired.

Add in about a pound of the cheeses and stir until melted, then add salt, pepper, and Cajun seasoning. Pour egg mixture back into the sauce, whisking constantly. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking eggs. Once all of the cream has been incorporated cook the mixture until very thick. Mix the half-and-half with mustard in a small bowl then add it a bit at a time and whisk until smooth each time. Cook mixture for about five minutes or until the mix is light brown, whisking constantly. In a large pot over medium-low heat, melt butter then sprinkle in flour. Grate up all of your cheeses and set them aside. Drain off the water and rinse macaroni with cool water. Boil macaroni in a pot of water until very firm, for only about three minutes. Serve immediately with chopped parsley, if desired.Use a spatula* to push the cheese sauce into the pot with cooked pasta and stir until well coated.Stir until cheeses are melted and sauce is smooth and creamy. Add warm milk and whisk until thick and bubbly. Add flour and whisk constantly for about 4 minutes or until it is golden and completely smooth. Meanwhile, in a medium saucepan, melt butter.Cook until al dente, according to package instructions (usually about 8-10 minutes.) Drain in a colander and return to the pot. Bring to a boil and add uncooked pasta noodles. Fill up a large pot with salted water.In a large microwavable bow or small saucean, heat milk in until just warm.

Pioneer woman mac and cheese velveeta