"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Nick's Favorite Macaroni and Cheese Recipe

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This recipe for Nick's Favorite Macaroni and Cheese, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheila Vella
Added: Sunday, June 1, 2008


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

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 350 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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