Ingredients
- 4 tbsp vegetable oil
- 4 (16 ounce) Pkg. elbow macaroni
- 2 c Butter (4 Sticks)
- 2 c (16 oz) Muenster Cheese shredded
- 2 c (16 oz) Cheddar Cheese shredded
- 2 c (16 oz) Sharp Cheddar Cheese shredded
- 2 c (16 oz) Monterey Jack Cheese shredded
- 0.25 c Smoked Provolone
- 3 c Half-and-Half
- 0.5 c Sour Cream
- 16 oz Velveeta (Freeze and Shred)
- 4 Eggs beaten
- 1 tsp salt
- 1 tsp Black Pepper fresh ground
- 1 tsp White Pepper
- 2 Pkg. Panko Breadcrumbs (I like the Italian Flavore
Preparation
1.Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until a bit more raw than al dente; drain well and return to cooking pot.
2.In a small saucepan over medium heat, melt butter; stir into the macaroni.
3.In a large bowl, combine all cheeses
4.Preheat oven to 350 degrees F
5.Add to macaroni:
Half-and-Half, Sour Cream and Cheese mixture (reserving 1 C)
Eggs
Mix together and season with salt and pepper.
6.Transfer to a lightly greased deep 2 1/2 quart casserole dish.
7.Sprinkle with the top with reserved 1 cup of cheese mixture and Breadcrumbs.
8.Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.