| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Gma5 | 1 | servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | lb | Elbow macaroni |
| 8 | tb | Plus 1 tablespoon 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 | lg | Eggs; lightly beaten |
| 1/4 | ts | Seasoned salt |
| 1/8 | ts | Freshly ground black pepper |
INSTRUCTIONS
1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 and a half quart casserole. 2. Bring a large pot of slated 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. 3. In a small saucepan, melt 8 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 and a half cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with the salt and pepper. 4. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup cheddar cheese and dot with the remaining 1 tablespoon of butter. 5. Bake until it's bubbling around the edges, about 35 minutes. Serve hot. Makes 4 to 6 servings. Converted by MC_Buster. NOTES : From Patti La Belle Recipe by: Good Morning America Converted by MM_Buster v2.0l.
A Message from our Provider:
“There is more to Jesus than anyone has so far discovered”