BOOK CATEGORIES

Stories For Kids Poems

Nonfictions Plays

Fairy Tales Fables

LINKS

Free Classified Website Without Registration Free Classified Website Daniel Company

Home Learning Kitchen Pasta And Pastasauces - Over The Rainbow Macaroni And Cheese

Famous Authors (View All Authors)

Post by :EquityChampions Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3356

Click below to download : Pasta And Pastasauces - Over The Rainbow Macaroni And Cheese (Format : PDF)

Pasta And Pastasauces - Over The Rainbow Macaroni And Cheese

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 350° F. Lightly butter a deep 2 1/2-quart casserole.

Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni.

In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses.

To the macaroni, add the half and half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper.

Transfer to the buttered casserole. Sprinkle with remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

If you like this book please share to your friends :

NEXT BOOKS

Pasta And Pastasauces - Pasta Al Forno

Ragu: 4 tbsp. extra-virgin olive oil -- + 2 tsp. 8 oz. fat-free soy Italian "sausage" 1/4 cup dry bread crumbs 1 medium onion -- finely chopped 2 medium cloves garlic -- finely chopped 1 (25 oz.) bottle Italian tomato sauce -- or 1 (28 oz.) can organic tomato sauce 2 tbsp. tomato paste -- or tomato concentrat 1/4 tsp. dried red pepper flakes 1 tbsp. white miso salt and freshly ground black pepper -- to taste

PREVIOUS BOOKS

Pasta And Pastasauces - Casserole - Old Fashioned Mararoni And Cheese

8 ounce package elbow macaroni 2 1/2 cups shredded cheddar cheese, divided 1 1/2 cups milk 2 large eggs, lightly beaten 1 teaspoon salt 1/8 teaspoon white pepper Paprika Butter Cook macaroni and drain. Grease 2-quart casserole. Layer 1/3 noodles, 1/3 of the cheese, repeating and ending with cheese. Combine milk, eggs, salt and pepper. Pour over macaroni and cheese. Dot with butter. Sprinkle with Paprika. Cover and bake at 350 for 45 minutes, uncovering during the last 15 minutes of baking to let brown. Let stand a few minutes before serving.

NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS

Please consider making a donation of $1,$5,$100 or whatever you can to protect and sustain Fullonlinebooks.

Pasta And Pastasauces - Over The Rainbow Macaroni And Cheese

Pasta And Pastasauces - Pasta Al Forno

Pasta And Pastasauces - Casserole - Old Fashioned Mararoni And Cheese