Total Time: 50 mins | Yield: 8 Servings
A big thanks to my sister, Adie, for recommending this recipe. I am so glad that I gave it a try because I never would have tasted perfection. Oh, man, you are so in for a treat! Have a beautiful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
1 tbsp butter
1 tbsp vegetable oil
1 pound macaroni
2 Eggs, lightly beaten
8 oz. Velveeta cheese, cubed
1⁄2 c sharp cheddar cheese, shredded
1⁄2 c Monterey jack cheese, shredded
1⁄2 c muenster cheese, shredded
1⁄2 c mild cheddar cheese, shredded
8 tbsp butter
1⁄4 tsp seasoning salt
1⁄8 tsp fresh ground pepper
2 c half-and-half
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply melted butter into a 2 ½-quart baking dish.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add 1 tablespoon of oil and the macaroni. Cook for about 7 minutes or until al dente. Drain and put them back into the pot.
Place a saucepan on the stove and turn the heat to medium.
Add 8 tablespoons of butter and allow it to melt.
Pour the melted butter over the macaroni and stir until well coated.
Add the shredded cheeses into a large mixing bowl. Stir until well mixed.
Add about 1 ½ cups of mixed shredded cheeses into the macaroni.
Add the eggs, cubed cheese, half & half, salt, and pepper. Stir everything until well mixed.
Pour the mixture into the prepared casserole dish and spread it evenly.
Sprinkle the rest of the shredded cheeses on top as well as the rest of the butter.
Place it inside the preheated oven and bake for about 30 minutes or until the top turns golden brown.
Remove from the oven. Serve and enjoy!
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