Update my dinner status, I'm making this tonight.
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6 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 1 : 07 Active Time: 0 : 27
US/Metric: [convert to metric]
Ingredients
- 1 tablespoon Vegetable Oil
- 1 1 16 Ounce Elbow Macaroni (or whatever type you l I use shells sometimes)
- 9 tablespoons of Butter
- 1/2 cup Shredded Muenster Cheese
- 1/2 cup Shredded Mild Cheddar Cheese
- 1/2 cup Shredded Sharp Cheddar Cheese
- 1/2 cup Shredded Monterey Jack Cheese
- 1 1/2 cup Half-and-Half
- 8 ounces of Cubed Velveeta (or other Processed Cheese)
- 2 Eggs Beaten
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground Black Pepper
Preparation
1. Bring a large port of salted water to a boil. Add pasta and cook for about 8 minutes, leave it al dente. Drain well and return to pot.
2. In a small saucepan over medium heat, melt 8 TBS of butter; stir into the macaroni.
3. In a large bowl, combine all the cheeses and mix well.
4. Preheat the oven to 350.
5. Add the half-and-half, 1 1/2 cups of cheese mixture, cubed processed cheese and eggs to the macaroni. Mix and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining cheese and 1 TBS of butter.
6. Bake in preheated oven for 35 minutes.
