You may also like
Categories:
vegetable oil elbow macaroni butter Colby cheese cheese Cheddar cheese Cheddar cheese Cheddar cheese cheese eggs salt ground black pepper
Viewed: 45 - Published at: 5 years agoIngredients
- 1 tsp Vegetable oil
- 1 lb Elbow macaroni
- 8 tbsp Butter
- 1/2 cup Colby cheese, shredded or cubed
- 1/2 cup Monterey Jack cheese, shredded
- 1/2 cup Mild cheddar cheese shredded
- 1/2 cup Sharp cheddar cheese shredded
- 4 oz Extra sharp cheddar cheese, cut into small chunks
- 2 cup Half-and-half
- 1 cup Velveeta processed cheese, cut into small cubes
- 2 large Eggs, lightly beaten
- 3/4 tsp Seasoned salt
- 1/4 tsp Ground black pepper
Method
- Preheat oven to 350.
- Lightly butter (or spray) 2 1/2 quart casserole dish.
- Bring large pot of salted water to boil over high heat.
- Add the oil and the macaroni, and cook until macaroni is just tender, about 7 minutes.
- DO NOT OVERCOOK!!!
- Drain well, return to pot.
- In a small saucepan or microwave, melt 8 tbs.
- butter.
- Stir into macaroni.
- In a large bowl, mix all the cheeses.
- To the macaroni, add the half-and-half, the eggs, seasoned salt, and pepper.
- Pour into casserole dish.
- Dot with butter and sprinkle with remaining cheese.
- Add the cheese to the macaroni, saving enough to sprinkle on top.
- Bake for 40-45 minutes, until bubbly around the edges.
