Macaroni and Cheese

Cooking with the Scotties

Who: Waverly Elementary School
Cost: $15 includes shipping
Details: Soft-backed, spiral bound
Pages of recipes: 167
Send checks to: Waverly Elementary School, Attn: Karen Bennett, 499 W. Elm, Waverly, IL 62692 or call 217-435-2331.

Macaroni and Cheese


  • 1 T. vegetable oil
  • 1 lb. elbow mcaroni
  • 1 stick butter or margarine
  • 1 c. (8 oz.) shredded cheddar cheese
  • 1 c. (8 oz.) shredded Monterey Jack cheese
  • 2 c. milk
  • 1 c. Velveeta cubed
  • 1 c. (8 oz.) Parmesan cheese grated
  • 2 lg. eggs
  • 1/4 tsp. salt
  • 1/8 tsp. pepper


  • Bring large pot of salted water to boil over high heat. Add oil, then the macaroni. Bring to a boil and cook until the macaroni is just tender (5-7 min). Drain well. Return to pot.
  • In small saucepan, melt butter. Stir into macaroni.
  • Take about 1/4 c. of each of the cheeses and set aside. Add the remaining cheeses, one at a time, to macaroni.
  • In a small bowl, beat eggs and add to milk, then add to macaroni. Season with salt and pepper.
  • Pour macaroni into a deep greased casserole dish. Sprinkle remaining cheeses on top. Bake at 350 degrees for 35-40 min. until bubbling around the edges.