Four Cheese Macaroni: Difference between revisions
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New page: Cheri says (6:27 PM): *http://mykitchencafe.blogspot.com/2008/03/buttermilk-banana-bread.html *http://mykitchencafe.blogspot.com/2009/01/peanut-butter-crunch-snack-balls.html *http://mykit... |
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{{RecipeSummary | |||
|PrepTime=25 min | |||
|CookTime=35 min | |||
|Rating= | |||
|Source=[http://allrecipes.com/Recipe/Four-Cheese-Macaroni/Detail.aspx AllRecipes.com] | |||
|Yield=6 servings | |||
}} | |||
"A very rich and creamy version of macaroni and cheese. This can be made any time of the year. My whole family loves it." | |||
* | === Ingredients === | ||
* 1 tablespoon vegetable oil | |||
* | * 1 (16 ounce) package elbow macaroni | ||
* 9 tablespoons butter | |||
* | * 1/2 cup shredded Muenster cheese | ||
* | * 1/2 cup shredded Cheddar cheese | ||
* | * 1/2 cup shredded sharp Cheddar cheese | ||
* | * 1/2 cup shredded Monterey Jack cheese | ||
* 1 1/2 cups half-and-half | |||
* | * 8 ounces cubed processed cheese food | ||
* | * 2 eggs, beaten | ||
* 1/4 teaspoon salt | |||
* 1/8 teaspoon ground black pepper | |||
=== Preparation === | |||
# 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° F (175° C). | |||
# Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, 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. | |||
[[Category:Main Dish]] | [[Category:Main Dish]] | ||
[[Category:Pasta]] | |||
Revision as of 23:35, 9 August 2009
| Summary | |
|---|---|
| Prep time | 25 min |
| Cook time | 35 min |
| Source | AllRecipes.com |
| Yield / serves | 6 servings |
| Rating | |
"A very rich and creamy version of macaroni and cheese. This can be made any time of the year. My whole family loves it."
Ingredients
- 1 tablespoon vegetable oil
- 1 (16 ounce) package elbow macaroni
- 9 tablespoons butter
- 1/2 cup shredded Muenster cheese
- 1/2 cup shredded Cheddar cheese
- 1/2 cup shredded sharp Cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 1/2 cups half-and-half
- 8 ounces cubed processed cheese food
- 2 eggs, beaten
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Preparation
- 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° F (175° C).
- Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, 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.
