We love having people over and we do have to feed a large group of 15 men from time to time. Sometimes you need to have a quick recipe because you can’t host while you are constantly watching the stove. My husband loves to smoke meat and the perfect easy side is this simple mac and cheese. I mention 2 kinds of shredded cheese to use, but obviously those can be changed to suit your tastes.

This recipe serves about 8 to 10.

16 oz of elbow noodles

1 tsp of salt and pepper

3 tbs of butter or margarine

1 and a 1/2 cups of milk divided (half will melt the Velveeta)

1lb (16oz) of Velveeta cubed

2 large eggs (lightly beaten)

8 oz of shredded cheddar cheese

8oz of shredded Monterrey jack cheese (or any cheese you like)

Heat oven to 375 degrees F

1. Cook macaroni in a large pot of salted boiling water. For about 8 to 10 minutes, you want them tender but not overcooked. Drain well and pour back in to the pot (but not on heat). You could put in a bowl, but I like having less to wash.

2. On low heat melt the Velveeta and half of the milk (3/4 of a cup). Watch and stir frequently.

3. Pour the melted cheese mixture into the pot of pasta. Add the butter, remaining milk, eggs, 1 cup of shredded cheeses (the rest to put on top), salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on the top.

4. Bake about 25 minutes or until top is golden brown.