My girl loves mac and cheese. I mean REALLY loves it. So much so that not a birthday passes without this dish on the menu. Over the years I’ve tried a variety of recipes for macaroni and cheese thinking maybe I could turn her on to something else, but Greta always steers me back to this one. It’s her tried and true favorite comfort food. And while I know it’s not the healthiest side dish ever (c’mon – it’s mac and cheese!), it’s one that I know will put a smile on her face after a crummy day at school or as a celebratory treat for a job well done. We can all use a little food therapy now and then, right?
This recipe oozes cheesy goodness, which is great for taste, but not so great for cleanup. It tends to overflow in the oven, and, unfortunately, I tend to forget to clean up the mess until after I turn the oven on again to make something else. Oops – not again! Nothing ruins your appetite more quickly than the smell of burned food. And trust me when I say trying to clean off food that has been TWICE-baked is much more work than if I had cleaned it up the first time around.
This recipe is a great one for kids to help with and can be easily prepped ahead of time and stored in the fridge until you’re ready to bake it. I’ll throw it in a large casserole dish if we’re all eating together that night, but if everyone is going in different directions, I’ll prepare it in ramekins. That way the kids can eat before their early evening sports practices, and my husband can enjoy his own freshly baked portion when he returns home after working late.
- 1 tablespoon vegetable oil
- 1 (16 ounce) package elbow macaroni
- 1 stick butter, melted
- 1 cup shredded Muenster cheese
- 1 cup shredded Cheddar cheese
- 1 cup shredded sharp Cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups whole milk
- 1 egg, beaten
- 2 tsp. ground mustard
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup shredded Cheddar Cheese for topping
- Preheat oven to 350 degrees F.
- Bring a large pot of water to a boil. Add the oil and the pasta and cook for 6 minutes. Remove from stove and drain. Add the melted butter to the pasta and stir to coat.
- In a small bowl combine the beaten egg, milk and ground mustard. Pour over pasta. Add the shredded cheeses, salt and pepper and stir to combine.
- Place pasta mixture in a greased 9 x 11 pan or individual ramekins and sprinkle with the remaining 1/2 cup of cheese.
- Bake for 30 minutes or until heated through and bubbly. Serve immediately.
Disclosure: This is a sponsored post on behalf of LG EasyClean Ovens. I was compensated for my time in writing and sharing this post on our blog. All opinions expressed are my own.