2 Samuel 17:27-29 When David came to Mahanaim, Shobi son of Nahash from Rabbah of the Ammonites, and Makir son of Ammiel from Lo Debar, and Barzillai the Gileadite from Rogelim 28 brought bedding and bowls and articles of pottery. They also brought wheat and barley, flour and roasted grain, beans and lentils, 29 honey and curds, sheep, and cheese from cows' milk for David and his people to eat. For they said, "The people have become hungry and tired and thirsty in the desert."
This recipe is from Patti LaBelle and it's not one of her low fat ones so be careful. :) I got this from an old Oprah show several years ago, made it and immediately added it to my favorite recipe collection. It's worth the trouble of gathering up the different cheeses, but if you don't have exactly the cheeses listed, don't worry, yours will still come out right. Just keep the quantities the same and sub a different cheese or even use one of those premixed cheese selections in the bag. You'll love it, and evidently David and his people enjoyed cheese too. The only thing about it is I bet they had to work extra hard to make the cheese where we just run out to the grocery store. I bet they didn't make Velveeta, LOL. Have a great Saturday.
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Add salt and pepper and transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.