Total Calories: 610
Preheat oven to 350°. Lightly butter a deep 2 1/2-quart casserole. Bring a large pot of salted water to a boil over high heat. Add oil, then elbow macaroni, and cook until just tender, about 7 minutes. Drain.
In a small saucepan, melt 8 tablespoons butter. Stir into macaroni. In large bowl, mix Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add half-and-half, 1 1/2 cups shredded cheeses, cubed Velveeta, and eggs. Season with salt and pepper. Transfer to buttered casserole. Sprinkle with remaining 1/2 cup shredded cheeses and dot with remaining tablespoon butter. Bake until it’s bubbling around edges, about 35 minutes.
This Pot O’ Gold Macaroni and Cheese recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.
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