Four Cheese Macaroni (Baked) Recipe #347699
a huge hit with my kids. I use up the cheese, they help with the mixing. And it freezes perfectly in little kid size portions.
by Chef #245589
55 min | 10 min prep
SERVES 4 -6
- 1 tablespoon vegetable oil
- 1 (16 ounce) package elbow macaroni (or shells or spirals)
- 8 tablespoons butter
- 1/2 cup muenster cheese (shredded)
- 1/2 cup mild cheddar cheese (shredded)
- 1/2 cup sharp cheddar cheese (shredded)
- 1/2 cup monterey jack cheese (shredded)
- 1 1/2 cups half-and-half
- 8 ounces processed cheese food (cubed)
- 2 eggs, beaten
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Preheat oven to 350 degrees.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes until al dente; drain well and return to cooking pot.
- Mix in butter and combine the Muenster cheese, mild and sharp cheddar cheess and monterey jack cheese; mix well.
- Add the half and half, cubed Velvetta and eggs to the macaroni/cheese; Mix together and season with salt and pepper.
- Transfer to a lightly greased deep 2 1/2 qt (9x13) casserole dish.
- Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.
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5 stars