Saturday, November 14, 2015

4 Cheese Macaroni




16 oz elbow macaroni, cooked according to pkg instructions (under cook it by 2 minutes)
1/2 cup butter
1 cup mild cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterrey Jack cheese, shredded
1 cup (8 oz) processed cheese (I.e. Velveeta)
2 cups half & half
2 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
  • Preheat oven to 350°
  • In a bowl, combine the shredded cheeses
  • Over low heat, melt the butter in a saucepan.
  • Add the macaroni
  • Pour in the half & half.
  • Add the processed cheese  and 1-1/2 cups of the shredded cheese to the macaroni.
  • Add the eggs. Mix well.
  • Transfer to a greased casserole dish.
  • Season with salt & pepper.
  • Sprinkle the remaining shredded cheese on top.
  • Bake for 35 minutes or until bubbly.

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