At a church potluck I was lucky enough to be at the front of the line. Now you know when you are at the front of the line you get first dibs on everything. One of the church “matriarchs” who is known to be an excellent cook brought a serving bowl with something that look amazing! So it was my duty, of course, to sample it. WOW! I had to have this recipe… which she gladly shared with me!
Over-the-top Mac ‘N Cheese
Source: Ruth Lord
1 pkg. (16 oz.) elbow macaroni
2 oz. Muenster cheese, shredded
1/2 c. each shredded mild cheddar, sharp cheddar and Monterey Jack cheeses
1/2 c. plus 1 Tbsp. butter, divided
2 c. half-and-half cream
2 eggs, lightly beaten
1 c. processed cheese block
1/4 tsp. seasoned salt
1/8 tsp. ground black pepper
Cook macaroni according to package directions. Meanwhile, in a small bowl, combine Muenster, mild cheddar, sharp cheddar and Monterey Jack cheeses; set aside. In a large saucepan, melt 1/2 c. butter over medium heat. Stir in the cream, eggs, processed cheese, seasoned salt, pepper and 1 1/2 c. of the cheese mixture. Drain pasta; add to the cheese sauce and stir to coat. Transfer to a greased 2 1/2 quart baking dish. Sprinkle the remaining cheese mixture and dot with remaining butter. Bake, uncovered, at 350 degrees F for 40-45 minutes or until bubbly and golden brown.