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Aunt Jessie's Macaroni and Cheese Recipe

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This recipe for Aunt Jessie's Macaroni and Cheese is from MT. BETHEL M.B.C. FOOD FOR THE SOUL 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 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 350º. 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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