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Mac and Cheese Recipe

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This recipe for Mac and Cheese is from Answering the Call, 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
1/2 C butter PLUS - this means this ingredient is in addition to the one on the next line
1 Tbsp. butter
1/2 C shredded Muenster cheese
1/2 C shredded mild Cheddar cheese
1/2 C shredded sharp Cheddar cheese
1/2 C Monterey Jack cheese
2 C half & half
1 C Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 tsp. salt
1/8 tsp. black pepper, freshly ground

Directions:
Directions:
Preheat oven to 350 degrees. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat. Add the oil, then the elbow macaroni and cook until macaroni is just tender (about 7 mins.). Do not overcook. Drain well and return to the pot.

In a small sauce pan, melt the first measure (1/2 C) of butter. Stir into the macaroni.

In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and Monterey Jack cheese. To the macaroni, add the half & half, 1 1/2 cups shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole.

Sprinkle with the remaining 1/2 C of cheese and dot with the remaining butter.

Bake until it's bubbling around the edges, about 35 mins.

Personal Notes:
Personal Notes:
A family favorite from Patti Labelle.

 

 

 

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