"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Four Cheese Macaroni Recipe

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This recipe for Four Cheese Macaroni, by , is from Marcia's 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!

Deanne Smoot


16 oz. elbow macaroni
cup shredded Muenster cheese
cup shredded mild cheddar cheese
cup shredded sharp cheddar cheese
cup shredded Monterey Jack cheese
1 cup Half and Half
8 oz. cubed Velveeta cheese
2 eggs
t. salt
t. pepper
1 T. butter

Cook pasta and drain well. Return to pot.
In small saucepan over medium heat, melt butter.
Stir in macaroni.
In large bowl, combine 4 shredded cheeses.
Preheat oven to 350.
Add half and half, 1 cup cheese mixture, cubed cheese and eggs to macaroni.
Mix together and season with salt and pepper.
Transfer to lightly greased 2.5 quart baking dish.
Sprinkle remaining cup cheese mixture and 1 T. butter over top.
Bake for 35 minutes or until hot and bubbling around edges.




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