Ingredients

The following ingredients have 4 Servings
  • 1 tbs vegetable oil
  • 12 oz elbow macaroni
  • 9 tbs butter (divided)
  • 1/2 cup shredded Muenster cheese
  • 1/2 cup shredded mild Cheddar cheese
  • 1/2 cup shredded sharp Cheddar cheese
  • 1/2 cup shredded Monterey Jack
  • 2 cups half-and-half
  • 8 oz Velveeta , cut into small cubes
  • 2 large eggs (lightly beaten)
  • 1/4 tsp seasoned salt
  • 1/8 tsp freshly ground black pepper
  • !/4 cup dry plain bread crumbs (optional)

Instruction

  • Preheat the oven to 350F/180C. Lightly butter a deep 2 1/2-quart/2L casserole.
  • Bring the 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 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
  • In a small saucepan, melt eight tablespoons 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 the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter. Sprinkle with bread crumbs if using.
  • Bake until it's bubbling around the edges, about 35 minutes. Serve hot.