kim's five cheese-n-mac

Ingredients

• Servings: 12
• 1 (16 ounce) package elbow macaroni
• 1 tablespoon vegetable oil
• 1/2 cup butter, melted
• 2 teaspoons olive oil
• 1/2 onion, minced
• 1 cup crumbled blue cheese
• 1 cup shredded muenster cheese
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded monterey jack cheese
• 1 1/2 cups half-and-half
• 2 eggs, beaten
• 1 tablespoon worcestershire sauce
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 8 ounces processed cheese food, cubed
• 1 tablespoon butter, cut into small chunks

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13-inch baking dish.
• bring a large pot of lightly salted water to a boil. add elbow macaroni and vegetable oil to the boiling water and cook, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes. drain and return pasta to the pot. stir 1/2 cup melted butter into macaroni.
• heat olive oil in a skillet over medium-high heat. saute onion in hot oil until tender and translucent, 3 to 7 minutes.
• stir blue cheese, muenster cheese, cheddar cheese, and monterey jack cheese together in a large bowl. whisk sauteed onion, half-and-half, eggs, worcestershire sauce, salt, and black pepper together in another bowl.
• mix 3 1/2 cups of the cheese mixture, half-and-half mixture, and processed cheese food into macaroni. pour macaroni mixture into the prepared baking dish. sprinkle remaining cheese mixture over the top and dot with 1 tablespoon butter.
• bake in the preheated oven until hot and bubbling around the edges, about 35 minutes.