Four-Cheese Baked Mac and Cheese
(from Jessica Leigh’s recipe box)
If cheese isn’t awesome enough, combine the powers of four different kinds and you’re good to go!
Prep time: 256 minutes
Cook time: 35 minutes
Categories: mac and cheese, pasta, vegetarian
Ingredients
- 1/4 tsp of salt
- 1/8 tsp of black pepper
- 1 tbsp of vegetable oil
- 1 (16 oz) package of macaroni (your choice)
- 9 tbsp of butter
- 1/2 cup shredded Muenster cheese
- 1/2 cup of shredded Sharp Cheddar
- 1/2 cup of shredded Mozzarella Cheese
- 1/2 cup of shredded Monterrey Jack
- 1 1/2 cups half and half
- 8 oz of cubed processed cheese
- 2 eggs, beaten
Directions
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Bring a large pot of salted water to a boil. Add pasta and cook for 8 minutes (or until al dente)
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Drain well and return to cooking pot.
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In a small saucepan, over medium heat, melt 8 tbsp of butter, stir into the macaroni.
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In a large bowl, combine the 4 shredded cheeses and mix well.
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Preheat oven to 350 degrees F.
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Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese, and eggs to macaroni; mix together and season with salt and pepper.
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Transfer to lightly greased deep 2 1/2 quart casserole dish.
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Sprinkle remaining 1/2 cup cheese and 1 tbsp of butter.
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Bake in preheated over for 35 minutes or until hot and bubbling.