The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net
Macaroni & Cheese Recipe
* 1 tablespoon vegetable oil
*
1 pound elbow macaroni
*
8 tablespoons (1 stick) plus 1 tablespoon butter
*
1/2 cup (2 ounces) shredded Muenster cheese
*
1/2 cup (2 ounces) shredded mild Cheddar cheese
*
1/2 cup (2 ounces) shredded sharp
*
Cheddar cheese
*
1/2 cup (2 ounces) shredded Monterey Jack (I use pepper Jack)
*
2 cups half and half
*
1 cup (8 ounces) Velveeta, cut into small cubes
*
2 large eggs, lightly beaten
*
1/4 teaspoon seasoned salt
*
1/8 teaspoon freshly ground black pepper
Preheat oven to 350°F. Lightly butter a deep 2 1/2 quart casserole.
Bring the large pot of salted 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.
In a small saucepan, melt the eight tablespoons of butters. 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 1/2 cups of the shredded cheese, and cubed Velveeta, and the eggs. Season with salt and pepper.
Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it’s bubbling around the edges, about 35 minutes. Serve hot.
