Recipes

Ingredients

• 3/4 cup Cheddar cheese, shredded
• 3/4 cup Monterey Jack cheese, shredded
• 3/4 cup sharp Cheddar cheese, shredded
• 1 1/2 cups half-and-half
• 1 16-ounce package elbow macaroni
• 16 ounces cubed processed cheese
• 1/8 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 2 eggs, beaten
• 9 tablespoons 

Directions

1. 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.
2. Stir 8 tablespoons of  into the macaroni.
3. In a large bowl, combine the Cheddar cheese, sharp Cheddar cheese, and Monterey Jack cheese; mix well.
4. Preheat oven to 350°F.
5. Add the half-and-half, 1 1/2 cups of cheese mixture, cubed processed cheese food, 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 cup of cheese mixture and 1 tablespoon of .
6. Bake in preheated oven for 35 minutes, or until hot and bubbling around the edges. Serve.