Macaroni and Cheese

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Macaroni and Cheese
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Ingredients

– 1 tablespoon vegetable oil

– 1 lb macaroni

– 8 tablespoons butter

– 1 tablespoon 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

– 2 cups half-and-half

– 8 ounces Velveeta cheese, cubed

– 2 eggs, lightly beaten

– 1⁄4 teaspoon seasoning salt

– 1⁄8 teaspoon fresh ground pepper

Cooking instructions

– Preheat oven to 350.

– Lightly butter a deep 2 1/2 quart baking dish.

– Fill a large pot with water and bring to a rapid boil.

– Add macaroni and the 1 TB oil.

– Cook for 7 minutes, or until somewhat tender.

– Drain well, and return to the pot.

– Meanwhile, in a small saucepan, melt 8 TB of the butter.

– Stir into macaroni.

– In a large bowl, combine all of the shredded cheeses.

– To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.

– Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.

– Dot with remaining 1 TB of the butter.

– Bake for 30-35 minutes or until the edges are golden brown and bubbly.

– Serve hot.

– Serves 8.


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