4-Cheese Mac & Cheese

By á-104050

Ingredients

• 2 16-oz packages elbow macaroni
• 1 T. vegetable oil
• 1 c. butter or margarine
• 1 1/2 c. shredded Muenster cheese
• 1 1/2 c. shredded Cheddar cheese
• 1 1/2 c. shredded Sharp Cheddar cheese
• 1 1/2 c. shredded Monterey Jack cheese
• 3 c. half and half
• 1 1/2 lb. cubed Velveeta cheese
• 1/2 t. salt
• 1/4 t. ground black pepper

Preparation

Step 1

Cook the pasta with the vegetable oil; drain pasta; set aside.

Melt butter in a pan on the stove over low/medium heat. Add Velveeta cheese, then the half and half, then the shredded cheeses; continually stirring with a rubber spatula and slowly adding all the cheese. When completed melted, take off the heat. Add the cooked macaroni, salt and pepper to taste. Bake in glass pan, 350 degrees, 40 minutes.

Optional: Combine 2 T. melted butter with 2 c. bread crumbs. 15 minutes before Mac & Cheese comes out of the oven, sprinkle the bread crumb/butter mixture over the top and continue baking. If needed, broil for a couple additional minutes until the bread crumbs are golden brown.