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| 1 Esslöffel | vegetable oil |
| 1 x ca. 450 g | Elbow macaroni |
| 8 Esslöffel | ( 1 stick) plus 1 tbsp. butter |
| 1/2 Tasse | ( 2 oz.) shredded Muenster cheese |
| 1/2 Tasse | ( 2 oz.) shredded mild Cheddar cheese |
| 1/2 Tasse | ( 2 oz.) shredded sharp Cheddar cheese |
| 1/2 Tasse | ( 2 oz.) shredded Monterey Jack |
| 2 Tasse | Half-and-half |
| 1 Tasse | ( 8 oz.) Velveeta, cut into small cubes |
| 2 gross | Eggs lightly beaten |
| 1/4 Teelöffel | salt seasoned |
| 1/8 Teelöffel | black pepper freshly ground |
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Preheat the oven to 350F. Lightly butter a deep 2 1/2 quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of the butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot. Yield: 4 to 6 servings Typed in MMformat by cjhartlin@email. Msn. Com
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