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Macaroni and Cheese

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 tablespoon vegetable oil
1 lb elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter, divided
1/2 cup shredded Muenster cheese
1/2 cup shredded mild cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded mozzarella cheese
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
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Let's Make It
1
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.
2
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.
3
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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