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Mac & Cheese Recipe

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This recipe for Mac & Cheese, by , is from Kids Cooking For A Cause, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Addison (Paul & Tina Fruechte)


1 tbsp. vegetable oil
1 (16 oz.) package elbow macaroni
9 tbsp. butter
1/2 c. shredded Muenster cheese
1/2 c. shredded Cheddar cheese
1/2 c. shredded sharp Cheddar cheese
1/2 c. shredded Monterey Jack cheese
1 1/2 c. half-and-half
8 oz. cubed processed cheese food
2 eggs, beaten
1/4 tsp. salt
1/8 tsp. ground black pepper

Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. In a small saucepan over medium heat, melt 8 tbsp. butter; stir into the macaroni. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well. Preheat oven to 350 degrees.
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.




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