Cheese and Ronis

When I started this blog, I envisioned it would be more than just words on a page telling you what the Kings are doing; I wanted it to be something those of you thousands of miles away could experience as well.  With all five senses, this is my promise to you: (angels are singing right now)--my cheese and macaroni.  In this house, it's called, "Cheese and Ronis."

Here is the recipe for the cheese and macaroni we make--dig it! Warning--this is not a diet dish and it's more addictive than crack.

6 TBSP butter (plus extra for the baking dish)
1 pound elbow macaroni (or spirals or corkscrew pasta--whatever is your favorite)
3 12-oz cans evaporated milk
4 c grated cheddar cheese
1/2 pound velveeta cut into cubes
1/2 c heavy cream
1 egg, lightly beating
1 c panko (Japanese bread crumbs)

Preheat the oven to 350. Spray or lightly butter a 9x13 baking dish. Bring a large pot of salted water to a boil and cook the macaroni noodles until al dente. Drain and toss with 4 TBSP of butter. In a small saucepan over medium heat, bring the evaporated milk to a scald and add it to the macaroni. Add the cheddar--it will start to melt. Then add the velveeta and the cream and stir well. The macaroni should be swimming in sauce and chunks of velveeta. Stir in the beaten egg and mix well. Season mixture with salt and pepper to taste and stir again. Pour into the prepared baking dish, which should be placed on a sheet pan to catch spills since the dish will be full. Sprinkle with the panko and dot with remaining butter. Bake until golden and bubbly--about 25-30 minutes.