Another really good mac and cheese. The combo of the cheeses in this recipe is pretty awesome, and it’s less work than making a roux. I might play with the cheeses next time. I only baked for about 10-15 minutes, then broiled for a few. It was pretty creamy, and tasted good. I added extra salt because my first taste of the sauce was kinda…ehh. I was expecting a little more intense cheesiness, but adding salt and some hot sauce made it better. I would use 12 oz macaroni next time, and maybe leave out the egg. I don’t know if it needed it.
Four Cheese Macaroni
- 1 tablespoon vegetable oil
- 1 (16 ounce) package elbow macaroni (I would use a little less)
- 9 tablespoons butter (I used 5, because there was 5 of us)
- 1/2 cup shredded Muenster cheese (I used a little more for all of the cheeses)
- 1 cup shredded sharp Cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 1/2 cups half-and-half (I used 1 cup 1% milk and 1 cup half and half)
- 8 ounces cubed processed cheese food
- 2 eggs, beaten (Just one)
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Bring a large pot of lightly salted water to a boil. Add the oil and the 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 F (175 degrees C).
- Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, 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.(I left out the butter and just did the cheese.)
- Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.