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Monday, April 12, 2010

Homemade Macaroni and Cheese [Cook Challenge: Rediscovering the Lost Art of Cooking]

I know some might say mac and cheese...really? But this is so delicious you have to try it. Our sweet neighbor brought us in dinner one night, and this in now a family favorite at our house. Originally from recipe created by Patti LaBelle.

1 TBSP vegetable oil
1 pound elbow macaroni
8 TBSP butter + 1 TBSP butter
1/2 cup shredded Muenster cheese
1/2 cup shredded mild cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 tsp salt
1/8 tsp pepper

preheat the oven to 350 degrees. Lightly butter a deep 2 1/2 quart casserole dish.

Bring a large pot of salted water just to a boil over high heat. Add oil, then elbow macaroni. Cook until the macaroni is just tender, about 7 min. Do not overcook. Drain well. Return to the pot.

Melt butter in a saucepan (or microwave) Stir into the macaroni. Then add half-and-half. In a large bowl mix muenster, cheddar, and monterey jack cheeses, and add 1 1/2 cups of the cheeses to the macaroni. As well as the cubed velveeta and the eggs. Season with salt and pepper. Transfer to the casserole dish. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with 1 TBSP of butter. The sauce will be runny.

Bake until bubbling around the edges, about 35 minutes.

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