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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

JOYCE'S MACARONI & CHEESE Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. vegetable oil
1 lb. elbow macaroni
8 tbsp. butter + 1 tbsp.
1/2 c. muenster cheese - shredded
1/2 c. mild cheddar cheese - shredded
1/2 c. sharp cheddar cheese - shredded
1/2 c. Monterey Jack cheese - shredded
2 c. half and half
1 c. Velvetta - cut into small cubes
2 lg. eggs - lightly beaten
1/2 tsp. seasoned salt
1/4 tsp. freshly ground black pepper
Directions:
Directions:
Preheat the over to 350º. Lightly butter a deep 2 1/2 quart casserole.
Bring a large pot of salted water to 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 8 tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp cheddar, and the Monterey Jack cheeses. To the macaroni add the half and half, 1 1/2 cups of the shredded cheese, the cubed Velvetta, 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 1 tablespoon of butter. Bake until it's bubbling around the edges, about 35 minutes, serve hot.

 

 

 

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