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Title: Over-The-Top Mac 'n' Cheese
Categories: Pasta, Cheese, Dairy
Yield: 7 servings

16 oz Box elbow macaroni
1/2 c Shredded Muenster cheese
1/2 c Shredded mild Cheddar
- cheese
1/2 c Shredded sharp Cheddar
- cheese
1/2 c Shredded Monterey Jack
- cheese
1/2 c + 1 tb butter; divided
2 c Half & Half cream
2 lg Eggs; lightly beaten
1 c Diced Velveeta
1/4 ts Seasoned salt
1/8 ts Pepper

Set oven @ 350oF/175oC.

Cook macaroni according to package directions.
Meanwhile, combine Muenster, cheddar and Monterey Jack
cheeses; set aside.

In a large saucepan, melt 1/2 cup butter over medium
heat. Stir in cream, eggs, process cheese, seasonings
and 1-1/2 cups of cheese mixture. Drain pasta; add to
cheese mixture and stir to coat.

Transfer to a greased 2 1/2 qt. baking dish. Sprinkle
with remaining cheese mixture and dot with remaining
butter. Bake, uncovered, 40-45 minutes.

Connie L McDowell, Greenwood, Delaware

Makes: 7 servings

RECIPE FROM: https://www.tasteofhome.com

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