Loretta Lynn's Macaroni And Cheese
Source of Recipe
Beanbag
List of Ingredients
- 1 tablespoon vegetable oil
- 1 (16 ounce) box macaroni
- 8 tablespoons butter
- 1 tablespoon 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
- 2 cups half and half
- 1 (8 ounce) package velveeta cheese, cubed
- 2 eggs, lightly beaten
- 1/4 teaspoon seasoning salt
- 1/8 teaspoon fresh ground pepper
Instructions
- Preheat oven to 350 degrees. Lightly butter a deep 2 1/2 quart baking dish.
- Fill a large pot with water and bring to a rapid boil. Add macaroni and 1 tablespoon oil. Cook for 7 minutes, or until somewhat tender. Drain well and return to the pot. Meanwhile, in a small saucepan, melt 8 tablespoons of the butter. Stir into macaroni. In a large bowl, combine all of the shredded cheeses. To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese, the eggs and the seasoned salt and pepper. Transfer to prepared casserole dish and top with remaining 1/2 cup shredded cheese. Dot with remaining tablespoon of the butter. Bake for 30 to 35 minutes or until the edges are golden brown and bubbly. Serve hot.
- Yield: 8 servings
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