While not something I cook often . . . . this one is great!
Ingredients
- 1 tablespoon vegetable oil
- 1 (16 ounce) package medium shells
- 8 tablespoons butter
- 2 cups total of shredded Muenster cheese, Cheddar cheese, and Monterey Jack cheese
- 1 1/2 cups half-and-half (or milk or whipping cream, use what is on hand!)
- 8 ounces cubed Velveeta cheese
- 2 eggs, beaten
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Bread crumbs.
Directions
- 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.
- Stir butter into the shells.
- Add ALL cheese, half-and-half beaten eggs, salt, pepper and stir until melted and combined.
- In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.
- Cover with bread crumbs. I like this; if you don't . . . don't put them on!
- Preheat oven to 350 degrees F (175 degrees C).
- In an over preheated to 350 degree, bake 35 minutes or until hot and bubbling around the edges; serve.
© 2010, Lady HotchKiss. All rights reserved.
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