| 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.
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