"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mac&Cheese Recipe

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

Dawn Davis
Added: Wednesday, August 19, 2009


1 Tbs vegtable oil
1 pound elbow macaroni
9 Tbs butter
1/2 cup shredded muenster
1/2 cup shredded sharp cheddar
1/2 cup shredded mild cheddar
1/2 cupe shredded monterey jack
2 cups half-and-half
1 cup velveeta ( cut into small cubes)
2 large eggs lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon fresh ground black pepper

preheat oven to 350 lightly butter a deep 2 1/2 quart casserole.
bring a large pot of salted water to boil over high heat. Add the oil, then elbow macaroni. Cook until macaroni is just tender, about seven minutes. do not over cook. Drain well. Return to the cooking pot. In a small saucepan melt 8 Tbs of the butter, stir into the macaroni. In a large bowl mix all the shredded cheeses. to the macaroni add the cubed velveeta and the eggs, 1 1/2 cupsof mixed cheeses, season with salt and pepper. transfer to the butter casserole. sprinkle 1/2 cup of remaining cheese over the top and dot with remaining Tbs of butter. Bake until bubbling around the edges, about 35 minutes. serve hot.




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