Friday nights, when Neil gets into town, our ambition is either high or waning. Some Friday nights we make complicated pastas or sushi, but as of late we’ve been quite lazy. As such, we’ve found a wonderful new recipe that is beyond easy, CHEAP, and takes little time to prepare, leaving us plenty to game, and watch movies.
Now, don’t be disappointed, this isn’t boxed macaroni and cheese, quite the opposite.
Four Cheese Macaroni and Cheese (serves 4) 2 teaspoons vegetable oil 2/3 (16 oz.) elbow macaroni 1/4 c. & 2 tbsp. butter 1/3 c. shredded cheese #1 1/3 c. shredded cheese #2 1/3 c. shredded cheese #3 1/3 c. shredded cheese #4 1 c. half and half 1 egg, beaten 1/8 tsp. salt 1/8 tsp. ground black pepper
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. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni. 3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well. 4. Preheat oven to 350 degrees F 5. Add the half and half, 1 1/2 cups of cheese mixture, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Springkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter. 6. Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.
Now…I left the types of cheese out because you can alter and mix and match to get the taste you are wanting. NEVER NEVER NEVER use pre-shredded bagged cheese because they add a preservative to it after shredding that severely alters the taste and melting composition. The finish product almost has a casserole taste with the egg. The total cost of everything only cost Neil and I about $6-7, and we yielded a large portion that offers more leftovers and filled us up more than the boxed variety.