Food Storage Recipe – Multi-Cheese Macaroni

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NEED:

* 1 tbsp vegetable oil

* 1 (16 oz) package elbow macaroni

*  1 stick of butter, melted

* 1/2 cup shredded Cheddar cheese

 * 1/2 cup shredded sharp Cheddar cheese

 * 1/2 cup shredded Monterey Jack cheese

 * 1 1/2 cups half-and-half

* 8 oz cubed Velveeta

 * 2 eggs, beaten

 * 1/4 tsp salt

* 1/8 tsp ground black pepper

  Set oven to 350° F.

 Cook pasta al dente, drain, and reserve in pot.

 Add 8 tbsp melted butter to pasta.  Stir.

 Combine cheeses (except Velveeta) in a large bowl and mix well.

 Add 1.5 cups cheese mixture, Velveeta, and eggs to pasta mixture.  Mix ingredients and add pepper and salt.

 Transfer mixture to a cooking sprayed 2.5 qt casserole dish.

 Cover with remaining cheese mixture and 1 tbsp butter.

 Bake up to 35 minutes until dish bubbles at the edges.

 Let cool for 5 minutes, then serve.