Comida Kraft
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Macaroni and Cheese

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What You Need

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Make It

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  • Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2 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 cheddar, Monterey Jack, and mozzarella cheeses. To the macaroni, add the half-and-half, 1 1/2 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 1/2 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.


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