Ingredients
- 1 tablespoon Vegetable Oil
- 16 oz package elbow macaroni
- 9 tablespoons Butter
- 1/2 cup Muenster cheese shredded
- 1/2 cup 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 oz Velveeta Cheese cubbed
- 2 Eggs beaten
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground Black Pepper
Instructions
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- In microwave, melt 8 tablespoons butter; stir into the macaroni.
- In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
- Add the half and half, 1 1/2 cups of cheese mixture, cubed velveeta, and eggs 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.
- Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
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