1 tablespoon vegetable oil 1 lb macaroni 8 tablespoons butter 1 tablespoon butter ½ cup Tex mex cheese shredded ½ cup mild cheddar cheese, shredded ½ cup sharp cheddar cheese, shredded ½ cup monterey jack cheese, shredded 2 cups half-and-half ½ cup cheese wiz or valeeta cheese, cubed 2 eggs, lightly beaten 1⁄4 teaspoon salt 1⁄8 teaspoon fresh ground pepper 2 cups Bread crumbs, Dry (optional)
Preheat oven to 350. Lightly butter a deep 2 1/2 quart baking dish. Fill a large pot with water and bring to a rapid boil. Add macaroni and the 1 tablespoons oil. Cook for 7 minutes, or until somewhat tender. Drain well, and return to the pot. Meanwhile, in a small saucepan, melt 8 tablespoons of the butter. Stir into macaroni. In a large bowl, combine all of the shredded cheeses. To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper. Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese and breadcrumbs over top. Dot with remaining 1 tablespoons of the butter. Bake for 30-35 minutes or until the edges are golden brown and bubbly.
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