christine wenger stories with a smile



(Juanita likes her mac and cheese hot. She adds jalapenos and chili peppers when no one is looking!)

1 lb. of dry macaroni (16 oz.)
2 tbsps. of oil
9 tbsps. of butter
½ cup shredded Muenster cheese
½ cup shredded Mild Cheddar Cheese
½ cup Monterey Jack Cheese
8 oz. processed cheese food
1-1/2 cups Half and Half
2 eggs beaten
Salt and Pepper to taste

Preheat oven to 350 degrees F

Bring a large pot of lightly salted water to a boil. Add the oil and the pasta and cook for 8 to 10 minutes (or until al dente if you like it that way), drain well and return to clean cooking pot.

In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.

In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well (feel free to try other cheeses-like Mexican or other blends!)

Add the half and half, 1-1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Mix into the macaroni.

Transfer to a lightly greased deep 2-1/2 quart casserole dish.

Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.

Bake in preheated oven for 35 minutes or until hot and bubbling around the edges.