Ingredients

• 1 tbsp olive/vegetable oil
• 1 lb. elbow macaroni
• 1 stick of butter + 1 tbsp. butter
• 1/2 cup shredded muenster cheese
• 1/2 cup shredded sharp cheedar cheese
• 1/2 cup shredded mild cheddar cheese
• 1/2 cup shredded monterey jack cheese
• 2 cups (1 pint) half and half milk
• 1 cup velveeta (cubed)
• 2 large eggs (beaten)
• 1/4 tsp seasoned salt
• 1/8 tsp black pepper

Directions

1. Preheat oven to 350
2. Lightly butter a 2 1/2 quart casserole dish.
3. Bring large pot of salted water to a boil, add oil, then macaroni.
4. Cook til tender (about 7 minutes, but don’t overcook)
5. Drain and return to pot.
6. Add butter.
7. In a large bowl, mix muenster, both cheddars, and monterey jack cheeses
8. To the macaroni add the half and half, 1 1/2 cup of the shredded cheese, all of the cubed velveeta, eggs, salt, and pepper.
9. Move to the buttered casserole dish and sprinkle the remaining cheese on top along with 1 tbsp of butter dotted evenly.
10. Bake for 35 minutes. Serve hot.

Comments

Don’t make the same mistake I made the first time and add a whole block of velveeta. It was almost too cheesy! Oops!