Ingredients

• 4 tablespoons butter , divided
• 2 cups whole milk , or as needed
• 3 tablespoons all-purpose flour
• 24 ounces extra-sharp yellow Cheddar cheese
• 16 ounces sharp Cheddar cheese , cubed
• 2 pounds elbow macaroni
• 2 large eggs
• salt and freshly ground black pepper to taste
• 2 pounds sharp Cheddar cheese
• 0.5 cups seasoned breadcrumbs

Instructions

1. 1 Preheat the oven to 350 degrees F. Grease a large casserole dish.
2. 2 Melt 2 tablespoons butter in a saucepan over medium heat. Add milk, bring to a simmer, then reduce heat to low. Mix flour with 2 to 3 tablespoons water until smooth. Add flour mixture to the saucepan, stirring constantly, and cook until sauce thickens. Add cubed extra-sharp Cheddar and cubed sharp Cheddar cheese, stirring until cheese melts. Remove from heat.
3. 3 Meanwhile, bring a large pot of salted water to a boil, and cook elbow macaroni until al dente (tender with a bite), about 8 minutes, or according to package instructions. Drain and set aside.
4. 4 Melt remaining 2 tablespoons butter in a microwave-safe bowl on High, about 10 seconds. In a large bowl, combine elbow macaroni, melted butter, and eggs. Stir in cheese sauce; adding a little more milk if the sauce seems too thick. Season with salt and pepper.
5. 5 Pour macaroni and cheese into the prepared casserole dish. Top with shredded cheese and seasoned breadcrumbs.
6. 6 Bake in the preheated oven until golden-brown and bubbling, 35 to 45 minutes.

Nutrition per serving