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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
16 ounce(s) elbow macaroni |
9 tablespoon(s) butter |
1/2 cup(s) muenster cheese shredded |
1/2 cup(s) cheddar cheese shredded |
1/2 cup(s) sharp cheddar cheese shredded |
1/2 cup(s) monterey jack cheese shredded |
8 ounce(s) velveta cheese cubed |
1 1/2 cup(s) half-and-half |
2 eggs beaten |
1/4 teaspoon(s) salt |
1/8 teaspoon(s) pepper |
Directions:
1. Bake at 350 degrees 35 minutes
2. Cook macaroni in large pot of boiling water for 8 minutes
3. Drain well. Return to pot
4. Melt (8) Tbs butter in small pan
5. Stir into macaroni
6. Combine Muenster, mild cheddar, sharp cheddar and Monterey Jack in bowl
7. Add 1 1/2 cup of cheese mixture, half-and-half, eggs, salt and pepper
8. Transfer to lightly greased, deep 2 1/2 quart casserole dish
9. Sprinkle with remaining 1/2 cup cheese adn 1 Tbs butter
10. Bake for 35 minutes or until pot is bubbling around the edges
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