Is there anything that says “comfort food” more than homemade macaroni and cheese? I hardly think so. This version uses four cheese which means my husband will like it. I find it to be the creamiest recipe I’ve ever made. . .which means my kids will like it. It took me a long time to find a macaroni and cheese recipe that my kids thought was better than the kind that comes in the box.
If you’re looking for an easy meal idea. . .try adding vegetables and meat to this version. You can use canned tuna or chicken, or you can add peas and carrots. The flavor is so good your kids will hardly ever know!
You will need:
1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed cheese food (Velveeta)
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
Preheat oven to 350 degrees.
Add the half and half, 1 1/2 cups of cheese mixture, cubed Velveeta, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.
Other Recipes:
Scalloped Potatoes vs. Potatoes Au Gratin