Four Cheese Macaroni (Baked) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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a huge hit with my kids. I use up the cheese, they help with the mixing. And it freezes perfectly in little kid size portions. Ingredients:
1 tablespoon vegetable oil |
1 (16 ounce) package elbow macaroni (or shells or spirals) |
8 tablespoons butter |
1/2 cup muenster cheese (shredded) |
1/2 cup mild cheddar cheese (shredded) |
1/2 cup sharp cheddar cheese (shredded) |
1/2 cup monterey jack cheese (shredded) |
1 1/2 cups half-and-half |
8 ounces processed cheese food (cubed) |
2 eggs, beaten |
1/4 teaspoon salt |
1/8 teaspoon ground black pepper |
Directions:
1. Preheat oven to 350 degrees.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes until al dente; drain well and return to cooking pot.
3. Mix in butter and combine the Muenster cheese, mild and sharp cheddar cheess and monterey jack cheese; mix well.
4. Add the half and half, cubed Velvetta and eggs to the macaroni/cheese; Mix together and season with salt and pepper.
5. Transfer to a lightly greased deep 2 1/2 qt (9x13) casserole dish.
6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.
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