My famous Mac n Cheese....I make batch of these at least once a week for the kids to eat...what I do is make a huge batch the beginning of the week then I would separate them into about 5 containers and put them in the freezer...every morning I would take one out and defrost...by the time the kids get off of school...they would have their snacks before dinner. It is delicious and creamy goodness....
Ingredients:
vegetable oil
1 package of elbow macaroni
butter
1 C shred Muenster cheese
1 C shred Cheddar cheese
1 C shred sharp Cheddar cheese
1 C shred Monterey Jack cheese
4 cups half-and-half
1 C cubed processed cheese food (Velveeta)
salt & pepper
directions:
1. bring a large pot of lightly salted water to a boil. add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
2. in a small saucepan over medium heat, melt 8 tablespoons butter (1 stick); stir into the macaroni
3. in a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well
4. preheat oven to 350 degrees farenheit
5. in a saucepan over medium heat, warm the half-and-half to an almost boiling point, then add the velveeta cheese. stir constantly until the cheese is completely melted. then add 2/3 of the cheese mixture and stir constantly until cheese is completely melted.
6. add the cheese mixture to the pasta and mix evenly. add salt and pepper to taste.
7. transfer pasta to a lightly greased deep 2 & 1/2 quart casserole dish. sprinkle with the
1 package of elbow macaroni
butter
1 C shred Muenster cheese
1 C shred Cheddar cheese
1 C shred sharp Cheddar cheese
1 C shred Monterey Jack cheese
4 cups half-and-half
1 C cubed processed cheese food (Velveeta)
salt & pepper
directions:
1. bring a large pot of lightly salted water to a boil. add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
2. in a small saucepan over medium heat, melt 8 tablespoons butter (1 stick); stir into the macaroni
3. in a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well
4. preheat oven to 350 degrees farenheit
5. in a saucepan over medium heat, warm the half-and-half to an almost boiling point, then add the velveeta cheese. stir constantly until the cheese is completely melted. then add 2/3 of the cheese mixture and stir constantly until cheese is completely melted.
6. add the cheese mixture to the pasta and mix evenly. add salt and pepper to taste.
7. transfer pasta to a lightly greased deep 2 & 1/2 quart casserole dish. sprinkle with the
- remaining cheese mixture and 1 tablespoon of butter ...bake at 350 until nice and bubble....serveENJOY!!!XOXOFelicia
2 comments:
This truly looks sooo good Felicia. I just added what I did not have to my shopping list. I am so making this.
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