This week we are missing Ethan more than usual as Independence Day is sort of his holiday. He called to say that he is having fun in Washington State with his friends on the boat and that he misses us, too.
We've had two days of 4th of July parties and activities:
Four Cheese Macaroni
via: The Cures
1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces cubed processed cheese food
2 eggs beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
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 drain well and return to 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.
Preheat oven to 350 degrees F (175 degrees C).
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. 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 serve.
*** The Cures are friends of ours. This is a dish they bring to lots of parties. It is a lovely, smooth Mac and Cheese recipe that is not as greasy, runny or gummy as many of the recipes can be. I hope you enjoy it.