Categories: mac and cheese, pasta, vegetarian

Ingredients

• 1/4 tsp of salt
• 1/8 tsp of black pepper
• 1 tbsp of vegetable oil
• 1 (16 oz) package of macaroni (your choice)
• 9 tbsp of butter
• 1/2 cup shredded Muenster cheese
• 1/2 cup of shredded Sharp Cheddar
• 1/2 cup of shredded Mozzarella Cheese
• 1/2 cup of shredded Monterrey Jack
• 1 1/2 cups half and half
• 8 oz of cubed processed cheese
• 2 eggs, beaten

Directions

1. Bring a large pot of salted water to a boil. Add pasta and cook for 8 minutes (or until al dente)

2. Drain well and return to cooking pot.

3. In a small saucepan, over medium heat, melt 8 tbsp of butter, stir into the macaroni.

4. In a large bowl, combine the 4 shredded cheeses and mix well.

5. Preheat oven to 350 degrees F.

6. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese, and eggs to macaroni; mix together and season with salt and pepper.

7. Transfer to lightly greased deep 2 1/2 quart casserole dish.

8. Sprinkle remaining 1/2 cup cheese and 1 tbsp of butter.

9. Bake in preheated over for 35 minutes or until hot and bubbling.

Email to a friend | Print this recipe | Back