5 Cheese Macaroni and Cheese

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5 Cheese Macaroni and Cheese

 

1 Tablespoon vegetable oil

1 pound elbow macaroni

8 tablespoons (1 stick) plus 1 tablespoon butter

1/2 cup (2oz) shredded mild cheddar cheese

1/2 cup (2 oz) shredded sharp cheddar cheese

1/2 cup (2 oz) shredded muenster cheese

1/2 cup (2 oz) shredded Monterey Jack cheese

2 cups half-and half

1 cup (8 oz) Velveeta, cut into small cubes

2 large eggs, lightly beaten

1/4 teaspoon seasoned salt

1/8 teaspoon freshly ground black pepper

1. Preheat the ove to 350 degrees. Lightly butter a two-and- a-

half quart casserole. Bring a 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 seven minutes. Do not overcook.

Drain well. Return to the cooking pot.

2. In a small saucepan, melt eight tablespoons fo 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 mil, one

and a half cups of the shredded chese, the cubed velveeta and then the

eggs. Season with salt and pepper. Transfer to the buttered

casserole. Sprinkle with the remaining half cup of cheese and dot

with the remaining tablespoon of butter.

3. Bake until bubbling around the edges, about 35 minutes. Serve hot.

 

 

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