This macaroni and cheese is always a huge crowd pleaser whenever I take it to family gatherings or potluck dinners. I took it to a church luncheon last and everyone couldn’t stop talking about how rich and delicious it was. Thankfully I had made a double batch, and even that was gone before I left. I tossed it in a crock pot when it was done in the oven and it traveled and stayed nicely for the entire time we were there. Check out what they are saying about this recipe over at Group Recipes:
“The combination of cheeses is wonderful. It’s perfectly delicious as is but it is also very receptive to a number of other additions to make it a one-dish dinner.”
I strongly recommend that you make this as is first. Then, you can decide what you want to change or add to make it suit your personal tastes.
Ingredients
1 (16 ounce) package elbow macaroni
9 tablespoons butter (The original recipe calls for 9 tbsp. – I like to use 8 tablespoons of unsalted butter – or one stick. You probably could get by with even less if you are so inclined…)
1/2 cup shredded muenster cheese
1/2 cup shredded Sargento cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Sargento monterey jack cheese
(Feel free to up the cheese quotient. And invite me for dinner! )
1 1/2 cups half-and-half
8 ounces cubed processed cheese food (Don’t be a Velveeta snob like I was – this makes the sauce so darn cheesy/creamy. If you want to remain a V-snob, then go for cream cheese, but it won’t be the same. But hey, it’s your thang – do what you wanna do. Heh.)
2 eggs, beaten
1/4 teaspoon salt
1/2 tsp. of dry mustard
1/8 teaspoon McCormick’s ground black pepper
Instructions
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 F (175 degrees C).
Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, dry mustard 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.
Serve and enjoy!
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Quick Tip: Toss in diced ham, hamburger, chicken, or any other meat to make it a main course meal.
Thanks again to Group Recipes for this creamy, cheesy recipe.
Mine, too!