 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
This macaroni and cheese was made as a comfort dish for a friend with a new baby. When she called just to tell me it was THE BEST and her husband never had better, I knew I had to submit it! Made with several cheeses, this is a creamy dish with a bite. DELICIOUS! This really is easier than I think it looks! :-) Ingredients:
16 ounces elbow macaroni |
8 tablespoons butter (one stick) |
1 tablespoon butter |
3 cups shredded sharp cheddar cheese |
1 cup shredded sharp cheddar cheese |
1 cup shredded muenster cheese |
1/2 cup parmesan cheese (or a parmesan or romano mix) |
1 (8 ounce) package cream cheese |
1 1/2 cups half-and-half or 1 1/2 cups heavy cream |
2 eggs, beaten |
1 1/2 teaspoons salt |
1 1/2 teaspoons pepper |
Directions:
1. *Boil a large pot of salted water and cook the elbow macaroni for about 8 minutes.
2. *After draining, put elbow macaroni back into pot and add the 8 tbls. of butter. Stir until it melts.
3. *Add shredded cheddar, shredded munster, parmesan/romano, CUBED cream cheese, half and half (or cream), eggs, salt and pepper.
4. *Mix all together until ingredients are well distributed.
5. *Place mixture in at least a 2 quart casserole pan and drizzle MELTED 1 tbls of butter over top and then sprinkle the 1 cup of shredded cheddar cheese on top.
6. *Bake at 375 degrees F for about 30 minutes (until bubbling).
7. *Let stand/cool for at least 10 minutes.
|
|