1 tbsp vegetable oil
1 lb macaroni
8 tbsp butter
1 tbsp butter
½ cup muenster cheese, shredded
½ cup mild cheddar cheese, shredded
½ cup sharp cheddar cheese, shredded
½ cup monterey jack cheese, shredded
2 cup half-and-half
8 fl oz Velveeta cheese, cubed
2 eggs, lightly beaten
¼ tsp seasoning salt
⅛ tsp fresh ground pepper
Preheat oven to 350 degrees C.
Lightly butter a deep 2½-quart baking dish.
Fill a large pot with water and bring to a rapid boil.
Add macaroni and the 1 tablespoon oil.
Cook for 7 minutes, or until somewhat tender.
Drain well, and return to the pot.
Meanwhile, in a small saucepan, melt 8 tablespoon of the butter.
Stir into macaroni.
In a large bowl, combine all of the shredded cheeses.
To the macaroni, add 1½ 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 ½ cup shredded cheese.
Dot with remaining 1 tbsp of the butter.
Bake for 30 to 35 minutes or until the edges are golden brown and bubbly.
Serve hot.
Sugar: 25g
:
Calcium: 3627mg
Calories: 3777kcal
Carbohydrates: 193g
Cholesterol: 829mg
Fat: 266g
Fiber: 8g
Iron: 6mg
Monounsaturated Fat: 90g
Polyunsaturated Fat: 33g
Potassium: 2052mg
Protein: 154g
Saturated Fat: 121g
Sodium: 7209mg
Trans Fat: 1g
Vitamin A: 11157IU
Vitamin C: 5mg
