Ingredients:

1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
250g cubed Allegro Process Skim Milk Cheese
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper

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 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 (175 degrees C).

5 Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese, 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 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.

This Cheese Recipe makes 6 servings.

To view Muenster cheese used in this recipe – Click Here

To view Mozzarella cheese used in this recipe – Click Here

To view Cheddar cheese used in this recipe – Click Here

To view Sharp Cheddar cheese used in this recipe – Click Here

To view Monterey Jack cheese used in this recipe – Click Here