- Servings: 10 -12
|16 oz pkg||Elbow Macaroni|
|½ tsp||Black Pepper|
|Salt, to taste|
|1 box||Velveeta Cheese, cubed|
|1 stick||Butter, cut into pieces|
|8 oz pkg||Sargento Muenster Deli-style Sliced Cheese, slices halved|
|1-2 tsp||Sour Cream With Chives|
Prepare macaroni according to package directions. Heat oven to 350 degrees. Mix together eggs, milk, pepper, Accent and salt, then set aside. In a casserole dish, make layers of macaroni, Velveeta, butter and half of the slices of Muenster. Add a second layer of macaroni, repeat the steps with a layer of sliced cheese, butter and Velveeta. Add the black pepper and eggs, with a layer of the Muenster, then add the sour and chives after draining the macaroni, before the cheese mixture, milk, eggs and black pepper. Bake dish until the Velveeta has melted and starts to brown on top.
My family looks for this recipe every holiday. For a unique twist, add a teaspoon of Eagle Brand low fat sweetened condensed milk.