J had a midterm yesterday and I always like to make him something special after a big test. Although I’m really the one that deserves a treat because it usually means more time alone with the kids for me while he studies! The old saying that the way to a mans heart is through his stomach could not be more true when it comes to my husband. This dish truly is a “comfort” food. Perfect for the single digit temperatures we’ve had around here lately. However if you are one of the few that are still sticking to your New Years resolution to lose weight and eat healthy then this definitely is not the recipe for you. Loaded with five different cheeses it is for sure a treat reserved for special occasions around here. This recipe is adapted from Patti Labelle’s Over the Rainbow Mac and Cheese recipe found here
1 box (16 oz) elbow macaroni
1/2 cup ( 1 stick) butter
4 oz each mild cheddar, sharp cheddar, muenster, and Monterey Jack cheeses, shredded
8 oz velveeta
2 cups half and half
1 egg, beaten
Salt and pepper to taste
1/2 pound bacon, chopped (optional)
First boil a large pot of water and cook pasta for about 8 minutes or until al dente
Drain and return pasta to pot. Then add in butter until melted.
Next stir in shredded and cubed cheeses, reserving about half a cup of shredded cheese
Pour in half and half and beaten egg
Stir in the bacon and season with salt and pepper.
Next put into a 2 1/2 quart casserole dish and sprinkle remaining cheese on top.
Bake at 350 degrees for about 30 minutes or until sides are bubbling.
Feel free to add in other ingredients. We sometimes like to use peas or broccoli but in my husbands opinion bacon just makes everything better :)