Hands down the best Mac and Cheese I have ever had! First few times I used regular salt and finally realized it said seasoned salt, believe me seasoned salt makes all the difference in the world! I'll be honest, I add more cheese than called for and use a little more seasoned salt and pepper. More Cheesey goodness right?? LOL!!
butter, plus 1 tablespoon butter
shredded muenster cheese
shredded mild cheddar cheese
shredded sharp cheddar cheese
shredded monterey jack cheese
half and half
velveeta, cut into small cubes (8ozs)
eggs, lightly beaten
freshly ground black pepper
1Preheat oven to 350 degrees. Lightly butter a deep 2 1/2 quart casserole dish.
2Bring a 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 the the cooking pot.
3In a small saucepan, melt the 8 tablespoons of butter. Stir into the macaroni. In a large bowl, mix all of the shredded cheeses. To the macaroni, add the half and half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with the salt and pepper. Mix well.
4Transfer to the buttered casserole dish. Sprinkle with the remaining 1/2 cup of shredded cheeses and dot with the remaining 1 tablespoon of butter.
5Bake in preheated oven until it's bubbling around the edges, about 35-40 minutes. Serve hot.