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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Nick's Favorite Macaroni and Cheese Recipe

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This recipe for Nick's Favorite Macaroni and Cheese is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T vegetable oil
1 lb elbow macaroni
8 T (1 stick) plus 1 T butter
1/2 C shredded Muenster cheese
1/2 C shredded mild Cheddar cheese
1/2 C shredded sharp Cheddar cheese
1/2 C shredded Monterey Jack
2 C half-and-half
1 C Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 tsp seasoned salt
1/8 tsp black pepper
Directions:
Directions:
Cook elbow macaroni in large pot of salted water with oil added. Cool until macaroni is just tender. Drain and keep in pot.

In a saucepan, melt eight tablespoons of butter, then 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 C of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to a buttered casserole dish. Sprinkle with the remaining 1/2 C of shredded cheese and dot with the remaining butter.

Bake at 350º until it is bubbling around the edges, about 35 minutes.
Personal Notes:
Personal Notes:
I have never been a fan of macaroni and cheese, especially boxed. Nick finally convinced me to try a few recipes and this is his favorite!

 

 

 

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