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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 7 |
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I found this recipe on another site, but I made a couple changes to it. I never really cared for homemade macaroni and cheese until I found this recipe. The original recipe called for butter, oil, and salt all of which I have cut out of this recipe. This recipe is very flexible you can add any kind of cheese you like, and you don't have to use 4 different kinds. I mix up the cheeses in this recipe all the time, you can use more cheddar and cut 1 cheese out or use another cheese that you prefer. Ingredients:
16 ounces elbow macaroni (uncooked) |
1/2 cup shredded cheddar cheese (mild,sharp, extra sharp, it's up to you) |
1/2 cup shredded colby |
1/2 cup shredded mozzarella cheese |
1/2 cup provolone cheese |
2 cups half-and-half |
8 ounces processed cheese, cut into cubes |
2 eggs (i like to use egg beaters) |
pepper |
Directions:
1. Preheat oven to 350°F.
2. In a large pot bring water to a boil (light salt or oil can be added to prevent noodles from sticking.) Once water is at a rolling boil add noodles and cook according to instructions. Strain, and set to side.
3. Mix the shredded cheeses together in a medium mixing bowl.
4. In a medium sauce pan on low to medium heat pour in the half and half, processed cheese, and egg. Let this mixture heat up until the processed cheese starts to melt.
5. When processed cheese starts to melt I then start, I reach over to my mixing bowl of shredded cheeses and slowly start to add it into the mix, constantly stirring until the cheese melts, adding a handful at a time. Make sure to leave a small amount to sprinkle on top when putting into oven.
6. Lightly grease a 2.5 quart baking dish add noodles into the dish. Then pour the cheese mixture on top of the noodles and stir until all noodles are covered.
7. Sprinkle remaining cheese on top and then place into oven uncovered for 35 minutes.
8. Enjoy!
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