Four Cheese Macaroni
Source of Recipe
allrecipes.com
Recipe Introduction
Kimberly: "A very rich and creamy version of macaroni and cheese. This can be made any time of the year. My whole family loves it."
List of Ingredients
1 tablespoon Oil
16 ounce Elbow Macaroni Noodles
9 tablespoon Butter
1/2 cup 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 cup Half and half
8 ounce Cubed processed cheese (velveeta)
2 Eggs beaten
1/4 teaspoon salt
1/8 teaspoon Black pepper Recipe
1 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.
2 In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
3 In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
4 Preheat oven to 350 degrees F (175 degrees C).
5 Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, 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.
6 Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
Makes 6 servings
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