The Best Macaroni and Cheese I Have Ever Tasted!

This is the best macaroni and cheese I have ever tasted!! I didn't use the velveeta and tried to make it work with a bit of cream cheese instead and more of the other cheeses. Wasn't amazing. Probably don't make again.


You’ll Need:


  • 1 tablespoon vegetable oil
  • 1 lb macaroni
  • 8 tablespoons butter
  • 1 tablespoon 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
  • 2 cups half-and-half
  • 8 ounces Velveeta cheese, cubed
  • 2 eggs, lightly beaten
  • 1⁄4 teaspoon seasoning salt
  • 1⁄8 teaspoon fresh ground pepper


Instructions:


  1. Preheat oven to 350.
  2. Lightly butter a deep 2 1/2 quart baking dish.
  3. Fill a large pot with water and bring to a rapid boil.
  4. Add macaroni and the 1 TB oil.
  5. Cook for 7 minutes, or until somewhat tender.
  6. Drain well, and return to the pot.
  7. Meanwhile, in a small saucepan, melt 8 TB of the butter.
  8. Stir into macaroni.
  9. In a large bowl, combine all of the shredded cheeses.
  10. 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.
  11. Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
  12. Dot with remaining 1 TB of the butter.
  13. Bake for 30-35 minutes or until the edges are golden brown and bubbly.
  14. Serve hot.
  15. Serves 8.