"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mini Mac & Cheese Recipe

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This recipe for Mini Mac & Cheese, by , is from The Shanahan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, September 15, 2009


1/2 lb. elbow macaroni
3 eggs
1/4 c. cubed Velveeta
4 T. butter, melted
1 1/2 c. half-and-half
1/3 c. grated mozzarella
1 1/2 c. grated sharp yellow cheddar
1/2 c. grated extra-sharp white cheddar
1/4 c. grated Asiago
1/4 c. grated Gruyere
1/4 c. grated Monterey jack
1/4 c. grated Muenster
pinch salt
3/4 tsp. black pepper

Preheat oven to 325 deg. Cook the macaroni 7 to 10 min to al dente. Butter 6 ramekins. Drain pasta, keep warm. Whisk eggs until frothy. Stir in Velveeta, butter and 1 c. of the half-and-half. Add the warm macaroni. Toss until Velveeta has melted and mixture is smooth. Add remaining half-and-half, 1 c. of yellow cheddar and remaining cheeses, salt & pepper. Stir well. Spoon into ramekins, set on baking sheet, sprinkle with remaining yellow cheddar and bake 15 to 20 min until brown.

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