Four Cheese Macaroni (Baked)

Name: Four Cheese Macaroni (Baked)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 1 tablespoon vegetable oil; 1 (16 ounce) package elbow macaroni (or shells or spirals); 8 tablespoons butter; 1/2 cup muenster cheese (shredded); 1/2 cup mild cheddar cheese (shredded); 1/2 cup sharp cheddar cheese (shredded); 1/2 cup monterey jack cheese (shredded); 1 1/2 cups half-and-half; 8 ounces processed cheese food (cubed); 2 eggs, beaten; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper

Submitted by Chef #245589

"a huge hit with my kids. I use up the cheese, they help with the mixing. And it freezes perfectly in little kid size portions."

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Ready In:: 55mins
Ingredients:: 12
Serves:: 4-6

ingredients

1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni (or shells or spirals)
8 tablespoons butter
¹⁄₂ cup muenster cheese (shredded)
¹⁄₂ cup mild cheddar cheese (shredded)
¹⁄₂ cup sharp cheddar cheese (shredded)
¹⁄₂ cup monterey jack cheese (shredded)
1 ¹⁄₂ cups half-and-half
8 ounces processed cheese food (cubed)
2 eggs, beaten
¹⁄₄ teaspoon salt
¹⁄₈ teaspoon ground black pepper

directions

Preheat oven to 350 degrees.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes until al dente; drain well and return to cooking pot.
Mix in butter and combine the Muenster cheese, mild and sharp cheddar cheess and monterey jack cheese; mix well.
Add the half and half, cubed Velvetta and eggs to the macaroni/cheese; Mix together and season with salt and pepper.
Transfer to a lightly greased deep 2 1/2 qt (9x13) casserole dish.
Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.