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Aunt Jessie's Macaroni and Cheese Recipe

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This recipe for Aunt Jessie's Macaroni and Cheese, by , is from Mt. Bethel MB Church Food for the Soul Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessie Mae Taylor

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. vegetable oil
1 lb. elbow macaroni
1 stick and 1 Tbsp. butter or margarine
1/2 c. (2 oz.) shredded Muenster cheese
1/2 c. (2 oz.) shredded mild Cheddar cheese
1/2 c. (2 oz.) shredded sharp Cheddar cheese
1/2 c. (2 oz.) shredded Monterey Jack cheese
1 c. (8 oz.) Velvetta cheese (small cubes)
2 c. half and half cream
1/4 tsp. seasoned salt
1/8 tsp. ground black pepper
2 large eggs, lightly beaten

Directions:
Directions:
Preheat oven to 350. Lightly butter a deep 2 1/2 quart casserole dish. Bring a large pot of salted water to a boil over high heat. Add the oil to the pot, then the macaroni, and cook until tender, about 7 minutes. Do not overcook. Drain well. Return to the pot. In a small saucepan, melt stick of butter. Stir into the pot of macaroni. In a large bowl, mix Muenster, mild, sharp Cheddar and Monterey Jack cheeses. Sit it to the side. Add half and half cream,1 1/2 cups of shredded cheese,cubed Velveeta and eggs to the pot. Season with salt and pepper. Transfer to the buttered casserole dish. Sprinkle with the remaining 1/2 cup cheese and dot with the remaining 1 tablespoon of butter. Bake until it's bubbling around the edge, about 35 minutes. Serve hot.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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