Today is Mrs. Norma's Birthday, and so in her honor I am posting her favorite Mac N Cheese recipe. EVERYONE loves this mac n cheese!
NORMA’s MACARONI AND CHEESE
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick ) plus 1 tablespoon butter
½ cup (2 oz.) shredded Muenster cheese
½ cup (2 oz.) shredded mild Cheddar cheese
½ cup (2 oz.) shredded sharp Cheddar cheese
½ cup (2 oz.) shredded Monterey Jack cheese
1 cup (8 oz.) Velveeta cheese, cut into small cubes
2 cups half-and-half
2 large eggs, lightly beaten
¼ teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat oven to 350 degrees. Lightly butter a deep 2 ½ quart casserole.
Bring the 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 to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni.
In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack
Cheeses. To the macaroni, add the half-and-half, 1 ½ cups of the shredded cheese,
The cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the
Buttered casserole. Sprinkle with the remaining ½ cup of shredded cheese and dot
With the remaining one tablespoon of butter.
Bake until it’s bubbling around the edges, about 35 minutes. Serve hot.