Mac and Cheese


  • 9 tablespoons butter, divided, plus more for greasing the baking dish
  • 1 pound macaroni
  • 1 tablespoon vegetable oil
  • 1/2 cup muenster cheese, shredded
  • 1/2 cup mild cheddar cheese, shredded
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 2 cups half-and-half
  • 8 ounces Velveeta® cheese, cubed
  • 2 eggs, lightly beaten
  • 1/4 teaspoon seasoning salt
  • 1/8 teaspoon fresh ground pepper


  1. Preheat the oven to 350 degrees F.
  2. Lightly butter a deep 2 1/2-quart baking dish.
  3. Fill a large pot with water and bring it to a rapid boil.
  4. Add the macaroni and the oil to the boiling water and cook until the macaroni is somewhat tender but not quite al dente, about 7 minutes.
  5. Drain the pasta well then return it to the pot.
  6. Melt 8 tablespoons of the butter in a small saucepan.
  7. Stir the melted butter into the macaroni.
  8. In a small bowl, combine the muenster cheese, the shredded mild cheddar cheese, the shredded sharp cheddar cheese, and the shredded Monterey Jack cheese.
  9. To the macaroni, add 1 1/2 cups of the shredded cheese mixture, the half-and-half, the cubed Velveeta® cheese, the eggs, the seasoned salt, and the pepper.
  10. Transfer the macaroni mixture to the prepared casserole dish and top with the remaining 1/2 cup of the shredded cheese mixture.
  11. Dot the macaroni with the remaining 1 tablespoon butter.
  12. Bake until the edges are golden brown and bubbly, about 30-35 minutes.
  13. Serve hot.

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