1 T vegie oil
1 pound of elbow pasta or any shape pasta
1/2 c munster shredded
3/4 c mild cheddar shredded
3/4 c sharp cheddar shredded
3/4 c monteray jack shredded
1 c velveeta cubed
2 c half and half
2 eggs beaten
1/4 t salt
1/4 t pepper
1 stick plus 1 T butter
(hey I said this was good, not healthy)
Preheat oven to 350*. butter a 2 quart cassarole. Boil water with oil. Cook pasta 7-8 minutes. Don't overcook.
In a saucepan, melt stick of butter. Stir into cooked pasta. In a large bowl, combine all of the cheeses. remove about a cup or so. combine eggs, salt, pepper, cheeses, half and half, and pasta.
mix well. top with remaining cheese and dot with 1 T butter.
Bake for 30-45 minutes until bubbly.
1 pound of elbow pasta or any shape pasta
1/2 c munster shredded
3/4 c mild cheddar shredded
3/4 c sharp cheddar shredded
3/4 c monteray jack shredded
1 c velveeta cubed
2 c half and half
2 eggs beaten
1/4 t salt
1/4 t pepper
1 stick plus 1 T butter
(hey I said this was good, not healthy)
Preheat oven to 350*. butter a 2 quart cassarole. Boil water with oil. Cook pasta 7-8 minutes. Don't overcook.
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In a saucepan, melt stick of butter. Stir into cooked pasta. In a large bowl, combine all of the cheeses. remove about a cup or so. combine eggs, salt, pepper, cheeses, half and half, and pasta.
mix well. top with remaining cheese and dot with 1 T butter.
Bake for 30-45 minutes until bubbly.