Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 1 lb elbow macaroni

  3. 8 tablespoons butter , plus

  4. 1 tablespoon butter

  5. 1 cup shredded muenster cheese

  6. 1 cup shredded mild cheddar cheese

  7. 1 cup shredded sharp cheddar cheese

  8. 1 cup shredded monterey jack cheese

  9. 2 cups half-and-half

  10. 1 cup Velveeta cheese , cut into small cubes

  11. 2 large eggs , lightly beaten

  12. 1/4 teaspoon seasoning salt

  13. 1/8 teaspoon fresh ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

  2. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.

  3. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 2 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

  4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.


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