So, I don't cook very often. On occasion, however, I dust off my homey food prep skills and try, try again. Tonight's selection seemed to have promise--Four Cheese Pasta. It's just an upgraded Kraft Mac-n-Cheese, right? Wrong. Todd took an obligatory half bite and euphemized, "I don't hate it." Kenna claimed she liked it before I added the breadcrumbs. Alec's forkful evoked a gag and flappy dance that made me suspect an underlying seizure disorder had been triggered. Brent inhaled a bowl and rushed out the door to burn it off during a 5 mile run. Defeated at the table, I dished myself a sad second helping. Don't be discouraged and dissuaded from your homemaking duties by my experience though, your family will love it!
Four Cheese Pasta
- 1 (16 ounce) package pasta
- 1/2 cup butter
- 1/2 cup shredded Muenster cheese
- 1 cup shredded Cheddar cheese
- 1/2 cup shredded Monterey Jack or Colby Jack cheese
- 1 1/2 cups milk or half-and-half
- 8 ounces cubed processed cheese food
- 2 eggs, beaten
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 c plain or seasoned breadcrumbs
- Boil pasta in a large pot and cook according to package directions until al dente; drain well and return to cooking pot.
- Add butter to drained pasta; stir until mostly melted.
- Preheat oven to 350 degrees F (175 degrees C).
- Add the milk or half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to pasta; 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 then with breadcrumbs.
- Bake in preheated oven for 30 minutes or until hot and bubbling around the edges; serve.