I love adding in meats like bacon and sausage.
1 (16 ounce) package Barilla elbow macaroni
9 tablespoons Land O Lakes butter
1/2 cup Kraft 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 Borden half-and-half
8 ounces cubed processed cheese food
2 Eggland’s Best eggs, beaten
1/4 teaspoon Morton salt
1/2 tsp. of dry mustard
1/8 teaspoon ground black pepper
Optional Additions: (any combination)
ground meat, browned (turkey, chicken, beef, pork)
breakfast sausage (browned and drained – 1 lb.)
Kielbasa or Andouille (cut into chunks and browned in olive oil)
Fresh chorizo, casing removed, browned and broken up
1 small onion, diced and sauteed until translucent
jalapeno peppers, seeded and chopped
Crushed red pepper flake to taste
3/4 c. of roasted red pepper, chopped
Bring a large pot of lightly salted water to a boil. Add 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, dry mustard 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 and enjoy!