I love macaroni and cheese. I always have. I think it is a perfect food. So, I make it fairly often. I’ve made it many ways. From fancy to Kraft. Often when I make it, my boyfriend will reminisce and say, “This is good, but it isn’t my uncle Larry’s. His is the best. Someday you’ll have some.”

Unfortunately, that day hasn’t come yet. I have not had the opportunity to sample this magical, mystical mac. But, for my man’s birthday this year, I decided to try and track it down. I talked to his mom, who talked to Larry’s wife, who forced him to sit down and write something out. I made it for his birthday and it was a hit. The verdict? It wasn’t the same, but it was close and very yummy.

I was in Arkansas last weekend visiting family and we decided to do Mother’s day early, since I wouldn’t be around this weekend. We kept it simple and my brother grilled some awesome bbq chicken and I made the mac and a salad. Everyone was pleased. Happy early Mother’s day again to the ladies in attendance: my mom, grandma, and aunt!

This was the 3rd or 4th time I’ve made this now. It’s my new go to. I like that you don’t have to make a cheese sauce like most recipes. It keeps it easy. I’ve made some alterations from the original that I was sent. I’m happy to share it with you now.

Larry’s Mac and cheese (a la Katie)
Feeds a crowd

Ingredients:
1 lb of elbow macaroni (1 box)
1/4 cup butter
2 eggs
1.5 cups milk
salt and pepper
3 cups shredded mozzerella
3 cups shredded mexican cheese (I’ve also used cheddar and colby jack. I think yellow is the important part.)
8 oz velveeta cheese (half of one of the smaller sized boxes) thinly sliced
About 1/2 cup Panko

Steps:
1. Preheat the oven to 350 and butter a 9×13 pan.
2. Cook macaroni in large pot of salted boiling water until cooked through but still firm. Drain well.
3. Put pasta back in pot and add butter, milk, eggs, and salt and pepper. Stir until all mixed and melted together.
4. Pour half the mixture into the prepared pan. Add half of the sliced velveeta to the top of the pasta and half of all the other cheeses. Then layer on remaining pasta mixture and cover with remaining cheeses.
5. Sprinkle the top with panko. Amount probably varies. I just like to add a nice thin layer on top to to get a nice crunchy finish.
6. Bake 30-45 minutes, or until bubbly and a little toasty on top.

Enjoy!