"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Amazing Mac and Cheese Recipe

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This recipe for Amazing Mac and Cheese, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Lawrie Smith
Added: Thursday, November 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. vegetable oil
1 pound elbow macaroni
8 tbsp. (1 stick) plus 1 tbsp. butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta cheese, cut into small cubes
2 large eggs, lightly beaten
1/4 tsp. seasoned salt
1/8 tsp. freshly ground black pepper
See optional topping ingredients, below

Directions:
Directions:
Preheat oven to 350. Spray a 9x13 inch
casserole. Bring a large pot of salted water to a boil over high
heat. Add the oil, then the elbow macaroni, and cook until the
macaroni is just tender, about 7 minutes. Do not overcook.
Drain well. Return to the cooking pot.

In a small saucepan, melt 8 tbsp. of the butter. Stir into the
macaroni. In a large bowl, mix the Muenster, mild and sharp
Cheddar, and Monterey Jack cheeses. To the macaroni, add
the half-and-half, 1 1/2 cups of the shredded cheese, the
cubed Velveeta, and the eggs. Season with salt and pepper.
Transfer to the buttered casserole. Sprinkle with remaining
1/2 cup of shredded cheese and dot with the remaining
tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes.
Serve hot.

I always put a cracker crumb mixture on top the last 10
minutes of baking. To do that, crush one sleeve of Ritz
crackers and put in a sauce pan with 3/4 of a stick of butter.
Stir and cook until butter is lightly browned and cracker
crumbs appear toasted, about 10 minutes (watch carefully so
they don't burn).

 

 

 

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