Too Legit Mac-n-Cheese

posted by
Bee Burroughs
in
Food & Cooking
on
June 9, 2011 - 4:20pm

This recipe is one that I put together when in search of an authentic, home-made, from-scratch, baked, cheesy, melty macaroni and cheese recipe. I just couldn't find one that fit the bill. Thus, Too Legit was born.

My roommate, boyfriend, co-workers, siblings, parents, church members (well, anyone who has piled any of this mac-n-cheese on their dinner plate) all request this dish whenever the word "potluck" arises....or "dinner" for that matter.

This recipe can serve about a dozen people (I've never counted, but it makes plenty).

A couple of things I'd like to note: I've never found shredded Muenster cheese, so I just buy the slices and shred it myself. Also, if you're not a total mouse, you can certainly half the amount of cheese in the recipe; it's still delish!

Now put on your apron and ENJOY!

Ingredients:

1 (16 oz.) pkg. elbow macaroni

1 tbsp. olive oil

9 (yes 9) tbsp. butter

1 cup shredded Muenster cheese

1 cup shredded Cheddar cheese

1 cup shredded Colby Jack cheese

8 oz. cubed Velveeta (sometimes I go for 16 oz.)

1 pint half & half

2 eggs, beaten

1/4 tsp. salt

1/8 tsp. black pepper

Directions:

1.

Bring pot of lightly salted water to a boil. Add the oil and pasta; cook for 8-10 minutes or until al dente. Drain and return to pot.

2.

In a small saucepan over medium heat, melt 8 tablespoons of butter; stir melted butter into macaroni.

3.

In a large mixing bowl, combine the shredded cheeses. Mix well.

4.

Preheat oven to 350 degrees.

5.

Add half & half, Velveeta, eggs, and 3 cups of the shredded cheese mixture to macaroni; mix well. Stir in salt and pepper.

6.

Transfer to lightly greased deep 2 1/2 quart (or larger) casserole dish. Sprinkle with remaining cup of shredded cheese mixture and 1 tablespoon of melted butter.