Wednesday, April 6, 2011

Make U Cry Mac N Cheese

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta , cut into small cubes
2 large eggs , lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper


Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a 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 eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, 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 one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.



Please note: I would have a beautiful picture of this in a lovely blue dish but it was so good it was gobbled up immediately.


http://www.oprah.com/food/Over-the-Rainbow-Macaroni-and-Cheese
This is only one of the recipes that I found of my mother's. There were many and I just had to choose one. 

3 comments:

  1. When I make macncheese, I make a white sauce with milk, salt and pepper it, and then put in several cups of sharp shredded cheese. Then dump in the macaroni or Penne pasta and dump in a casserole. Top with crunchy bread crumbs and back till bubbly. Note no measurements since it is all done by eye.

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  2. @Justin: Awfully sick that she picked this name, isn't it? HOW CRUEL!

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