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Ингредиенты
- 1 Tbsp. Vegetable oil
- 1 lb Elbow macaroni
- 8 Tbsp. Plus 1 Tbsp. butter, (1 stick)
- 1/2 c. Shredded Muenster cheese, (2 ounces)
- 1/2 c. Shredded mild cheddar cheese, (2 ounces)
- 1/2 c. Shredded sharp cheddar cheese, (2 ounces)
- 1/2 c. Shredded Monterey Jack, (2 ounces)
- 2 c. Half-and-half
- 1 c. Velveeta, cut into small cubes (8 ounces)
- 2 lrg Large eggs, lightly beaten
- 1/4 tsp Seasoned salt
- 1/8 tsp Freshly grnd black pepper
Инструкции
- 1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 and a half qt casserole.
- 2. Bring a large pot of slated water to a boil over high heat. Add in the oil, then the elbow macaroni, . and cook till the macaroni is just tender, about 7 min. Don't overcook. Drain well. Return to the cooking pot.
- 3. In a small saucepan, heat 8 Tbsp. 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 in the half-and-half, 1 and a half c. of the shredded cheese, the cubed Velveeta, and the Large eggs. Season with the salt and pepper.
- 4. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 c. cheddar cheese and dot with the remaining 1 Tbsp. of butter.
- 5. Bake till it's bubbling around the edges, about 35 min. Serve warm.
- Makes 4 to 6 servings.
