Four Cheese Macaroni
Teresa Mathews
ingredients
- 1 tablespoon vegetable oil
- 1 (16 ounce) package elbow macaroni
- 9 tablespoons butter
- 1/2 cup shredded Muenster cheese
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded Sharp Cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 1/2 cups half-and-half
- 8 ounces cubed processed cheese food
- 2 eggs, beaten
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
directions
- 1
Directions
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Bring a large pot of lightly salted water to a boil.
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Add pasta and cook for 8 to 10 minutes or until al dente;
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drain well and return to cooking pot.
- 5
In a small saucepan over medium heat, melt 8
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tablespoons butter; stir into the macaroni.
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In a large bowl, combine the Muenster cheese, mild and
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sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
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Preheat oven to 350 degrees F (175 degrees C).
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Add the half and half, 1 1/2 cups of cheese mixture,
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cubed processed cheese food, and eggs to macaroni; mix
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together and season with salt and pepper. Transfer to a lightly
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greased deep 2 1/2 quart casserole dish. Sprinkle with the
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remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
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Bake in preheated oven for 35 minutes or until hot and
- 16
bubbling around the edges; serve.
notes
Submitted by Todd and Amy Bomberg, Encino, CA
Source: Teresa Mathews
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