Thursday, October 1, 2009

Tanya Hanson: Maverick Mac and Cheese

Tanya Hanson

1 pound elbow macaconi
8 tablespoons (one stick) plus 1 tablespoon (one pat) butter or margarine
1 cup shredded mild Cheddar cheese (or 1/2 cup mild, 1/2 cup Muenster)
1 cup shredded sharp cheddar (or 1/2 cup sharp, 1/2 cup Jack)
2 cups half-and-half (I use fat-free version. Why, I dunno, considering all the cheese.)
1 cup (8 oz) Velveeta, cut into cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon fresh ground black pepper. (I’m a pepper junkie so I use WAY more than 1/8 teaspoon.)

Optional: 1/2 cup bread crumbs sauteed in butter to scatter over the top before baking.

Preheat oven to 350 degrees. Lightly butter or PAM a deep 2 1/2 quart casserole.

Bring large pot of salted water to a boil, add 1 tablespoon of olive oil and cook macaroni until tender, about 7 minutes. Drain well and return to pot.

In small saucepan, melt 8 ounces of the butter and stir into the mac. In a large bowl mix the shredded cheeses. To the mac, add the half-and-half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta, and the eggs.

Mix well and season to taste with salt and pepper.

Transfer to the casserole. Sprinkle with the remaining 1/2 cup of shredded cheeses and dot with one tablespoon of butter. Add optional bread crumbs which I highly recommend.

Bake until bubbly around the edges, maybe 35 minutes. Serves about 6.

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1 comment:

Terrie said...

We try out the recipe today ( Oct 5th) it so good! thanks for post the recipe .. I love it.