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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 10 |
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A rich & creamy macaroni & cheese recipe that everyone loves. Ingredients:
1 tablespoon vegetable oil |
1 (16 ounce) package elbow macaroni |
9 tablespoons butter |
2 cups sharp cheddar cheese, shredded |
1/2 cup monterey jack cheese, shredded |
1 1/2 cups half-and-half |
8 ounces processed cheese food, cubed |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add the oil and the 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 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 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.
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