We keep meals pretty healthy at my house– most of the time. Every once in a while though, its nice to splurge on some serious comfort food, and its been cold and dreary outside lately, which made me crave some seriously creamy, cheesy macaroni. After some searching, my husband found a recipe that resulted in mac and cheese that was truly delicious, and worth the splurge!
Here’s what you’ll need:
- 1 package of elbow macaroni
- 8 tablespoons of butter
- 1 tablespoon of vegetable oil
- 1 cup shredded Muenster cheese
- 1 cup shredded cheddar cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1-1/2 cups of half and half
- 8 ounces of Velveeta cheese, cubed
- 2 eggs, beaten
- 1/4 teaspoon of salt
- a little bit of pepper
And here’s how to do it:
Preheat your oven to 350 degrees.
Bring a large pot of salted water to a boil, add the oil and pasta and cook for as long as stated on the package of macaroni. Melt 8 tbsp. of butter, and pour over the drained macaroni and mix in a large mixing bowl. Combine all the shredded cheeses in a separate bowl. Add the half and half, all but 1/2 cup of the shredded cheese mixture, the Velveeta and the eggs to the macaroni, and mix. Transfer to a large casserole dish and top with a bit of pepper, and the final 1/2 cup of shredded cheese mix. Bake for 35 minutes until hot and bubbling around the edges.
I like my macaroni cheesy, so I upped the cheese on the recipe above- the original recipe can be found here:
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