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November 21, 2005

Five Cheese Macaroni Casserole

Five Cheese Macaroni Casserole
Serves 6 to 8

I have not tried 5 cheese, but I
have prepared a 3 cheese casserole.
I will definitely try this in the
near future.

Ingredients:

1 tablespoon vegetable oil
1 (16-ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded mild cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1-1/2 cups half-and-half
8-ounces cubed Allegro Process Skim Milk Cheese
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al
dente; drain well and return to cooking pot. In a
small saucepan over medium heat, melt 8 tablespoons
butter; stir into the macaroni. In a large bowl,
combine the Muenster cheese, mild and sharp cheddar
cheeses, and Monterey Jack cheese; mix well. Preheat
oven to 350°F. Add the half and half, 1-1/2 cups of
cheese mixture, cubed processed cheese, and eggs
to macaroni; mix together and season with salt and
pepper. Transfer to a lightly greased deep 2-1/2
quart casserole dish. Sprinkle with the remaining
1/2 cup of cheese mixture and 1 tablespoon of butter.
Bake in preheated oven for 35 minutes or until hot
and bubbling around the edges. Let set for about
15 minutes and serve.

Contributed to our recipe list by Elvee.
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Posted by Willie Crawford at November 21, 2005 04:07 PM

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