John's Mac and Cheese
My extra cheesy take on Macaroni and Cheese
Ingredients
- 1 16 ounce package of elbow macaroni or shells
- 10 Tablespoons butter
- 1/2 cup shredded Mild Cheddar Cheese
- 1/2 cup shredded Sharp Cheddar Cheese
- 1/2 cup shredded Muenster Cheese
- 1/2 cup shredded Monterey Jack Cheese
- 8 oz cubed Velveeta
- 1 1/2 cups half and half
- 2 eggs beaten
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Bring a large pot of water to a boil. Add pasta and cook until el dente. Drain well and return to pot.
- Preheat oven to 350 degrees.
- In a small saucepan over medium heat, melt 8 tablespoons of butter. Stir into macaroni.
- In a large bowl combine the mild and sharp cheddar, muenster and monterey jack cheeses.
- Add the half and half, 1 1/2 cups of cheese mixture, cubed velveeta and eggs to the macaroni. Mix well and season with salt and pepper.
- Transfer to a lightly greased 2 1/2 quart casserole dish.
- Sprinkle the remaining cheese mixture on top along with the remaining 2 tablespoons of butter.
- Bake in pre-heated oven for 35 minutes or until hot and bubbling around the edges.
- Remove from oven and let sit 5-10 minutes before serving.
Tried this recipe?Let us know how it was!