- This recipe makes 2 1/2 quart
1 tablespoon (15 mL) vegetable oil
1 pound (450 g) elbow macaroni
8 tablespoons (120 mL) plus 1 tablespoon (15 mL) butter
¾ cup (180 mL) shredded Havarti cheese
¾ cup (180 mL) shredded mild cheddar cheese
¾ cup (180 mL) shredded sharp cheddar cheese
¾ cup (180 mL) shredded Monterey cheese
2 cups (500 mL) half-and-half
1 ½ cup (375 mL) Velveeta, cut into small cubes
2 large eggs, lightly beaten
¼ teaspoon salt
⅛ teaspoon fresh ground black pepper
Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a deep 2 ½ quart casserole.
Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until just tender, about 7 minutes. Do not overcook. Drain well and return to the cooking pot.
In a small saucepan, melt 8 tablespoons (120 mL) of butter. In a large bowl, mix the Havarti, mild and sharp cheddar, and Monterey Jack cheeses. Add the 8 tablespoons of melted butter to the macaroni. Stir in 1 ½ cups (375 mL) of the shredded cheese and the cubed Velveeta. Stir until the cheese has melted. Add the half and half along with the eggs. Mix until combined. Season with salt and pepper. Transfer to the buttered casserole dish. Sprinkle with the remaining 1 ½ cups (375 mL) of shredded cheese and dot with the remaining tablespoon of butter.
Bake until golden and bubbling around the edges, about 25 minutes. Serve hot.