• 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 


  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.
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