A Disturbing Baked Macaroni And Cheese Fail Has The Internet Flipping Out

I love adding in meats like bacon and sausage.


1 (16 ounce) package Barilla elbow macaroni

9 tablespoons Land O Lakes butter

1/2 cup Kraft shredded muenster cheese

1/2 cup shredded cheddar cheese

1/2 cup shredded sharp cheddar cheese

1/2 cup shredded Monterey jack cheese

1 1/2 cups Borden half-and-half

8 ounces cubed processed cheese food

2 Eggland’s Best eggs, beaten

1/4 teaspoon Morton salt

1/2 tsp. of dry mustard

1/8 teaspoon ground black pepper

Optional Additions: (any combination)

ground meat, browned (turkey, chicken, beef, pork)

breakfast sausage (browned and drained – 1 lb.)

Kielbasa or Andouille (cut into chunks and browned in olive oil)

Fresh chorizo, casing removed, browned and broken up

1 small onion, diced and sauteed until translucent

jalapeno peppers, seeded and chopped

Crushed red pepper flake to taste

3/4 c. of roasted red pepper, chopped





Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.

In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.

In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.

Preheat oven to 350 degrees F (175 degrees C).

Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, dry mustard and eggs to macaroni; mix together and season with salt and pepper.

Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.

Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.

Serve and enjoy!