Kj's Bomb Baked Macaroni & Cheese

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 12
• 2 (16 ounce) boxes jumbo pasta shells (we prefer shells) or 2 (16 ounce) boxes elbow macaroni (we prefer shells)
• 1 lb extra-sharp cheddar cheese
• 1 lb monterey jack cheese
• 4 eggs
• 1 -1 1/2 cup milk
• 0.5 (16 ounce) box cheese crackers, crushed (better cheddars or cheeze-its)
• 4 tablespoons butter
• 3 tablespoons garlic salt
• 2 tablespoons season salt
• 2 tablespoons pepper
• 1 tablespoon salt
• 1 tablespoon olive oil

Recipe

• 1 bowl the water in a large pot. add a splash of olive oil and salt to the water. preheat oven to 375.
• 2 while waiting for water to boil, shred cheese and crush up crackers in separate bowls.
• 3 once water is boiling, add pasta shells. cook according to package (al dente).
• 4 strain cooked pasta. run cool water over cooked shells. drizzle a little olive oil over cooked pasta.
• 5 add cooked pasta to 13x9 baking dish.
• 6 add 2-3 tbsp butter, stir around to coat all shells.
• 7 add crushed cheese crackers, mix.
• 8 add 1 cup milk, mix.
• 9 add most--not all of each type of cheese, mix.
• 10 add 4 eggs, mix.
• 11 add garlic salt, season salt and pepper to taste, mix.
• 12 add more milk as needed. you want it to be the consistency of a thick soup.
• 13 cover with foil and bake in the oven on 375 for 30 minutes.
• 14 after 30 minutes, check to see that the cheese is melting nicely. bake 15 min longer if necessary.
• 15 remove foil, coat mixture with remaining cheese--try to cover all exposed pasta--and bake uncovered for another 15 min or until the cheese on top is golden.
• 16 let cool a little before eating.