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
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Directions: |
Directions:Preheat oven to 350º. 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). |