Baked Mac and Cheese

Baked Mac and Cheese

Serves 6

Ingredients

• 1 tablespoon vegetable oil
• 1 pound elbow macaroni
• 1/2 cup butter plus 1 tablespoon
• 1/2 cup shredded Muenster cheese
• 1/2 cup shredded mild Cheddar cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 2 cups half & half
• 1 cup Velveeta, cut into small cubes
• 2 large eggs, lightly beaten
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground

Directions

Preheat oven to 350°F. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot.

In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter.

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