Zutaten für Over The Top Macaroni And Cheese
- Vegetable Oil
- Elbow Macaroni
- Butter
- Havarti Cheese
- Mild Cheddar Cheese
- Sharp Cheddar Cheese
- Monterey Jack Cheese
- Half And Half
- Velveeta Cheese
- 2 large eggs
- Salt
- Fresh Ground Pepper
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Zubereitung von Over The Top Macaroni And Cheese
- Preheat oven to 350°F (175°C). Lightly butter a deep 2 1/2-quart casserole dish.
- Bring a large pot of salted water to a boil over high heat. Add 1 tablespoon of oil, then add 1 pound of macaroni, and cook until just tender, about 7-8 minutes. Do not overcook.
- Drain the macaroni well and return it to the cooking pot.
- In a small saucepan, melt 8 tablespoons (1 stick) of butter.
- In a large bowl, combine 8 ounces havarti cheese, 8 ounces mild cheddar cheese, 8 ounces sharp cheddar cheese, and 8 ounces Monterey Jack cheese, all shredded.
- Add the melted butter to the cooked macaroni.
- Stir in 1 1/2 cups of the shredded cheese mixture and 8 ounces cubed Velveeta cheese.
- Stir until the cheese is melted and smooth.
- Add 1 1/2 cups half-and-half and 2 large eggs.
- Mix until everything is well combined. Season generously with salt and pepper to taste.
- Transfer the macaroni and cheese mixture to the prepared casserole dish.
- Sprinkle the remaining cheese mixture over the top and dot with the remaining 2 tablespoons of butter.
- Bake for 25-30 minutes, or until golden brown and bubbly around the edges.
- Let stand for 5 minutes before serving hot.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
11g
Fat
197g
Carbs
30g
