Mac and Cheese
1 pound elbow macaroni
8 tablespoons butter( 1 stick plus 1T butter cut into 8 slices)
1 cup shredded Muenster cheese
1 cup shredded mild Cheddar cheese
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups half and half
1 cup( 8oz) Velveeta, cut into small cubes (do not add more and do not add less!!) (the velveeta seems to keep the other cheeses from breaking and becoming greasy)( also adds a creaminess)
2 large eggs, lightly beaten
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1more cup of any of the above shredded cheese, reserve for topping.
Preheat oven to 350 degrees. Lightly butter a 9x13 glass baking dish ( with deep sides, at least 2").
Cook elbow macaroni in boiling water for about 7-8 min. Don't over cook. Macaroni will continue to cook in oven. Drain well. Have butter sliced in very large bowl and pour drained macaroni over. Mix to melt butter and coat macaroni. In a large bowl mix all the shredded cheeses together. To the macaroni, add the half and half, the cubed velveeta, the eggs, salt and pepper. Mix well, then add the shredded cheeses and mix gently but well. Transfer to the butter baking dish. This will fill the dish to the rim. Sprinkle with the last cup of shredded cheese. Bake until it is bubbling around the edges, about 35min. Serve hot. You will never have any left overs, just an empty pan to lick.
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