I must confess right off this recipe has nothing to do with the Maverick Saloon. Once Cheryl St. John and I brainstormed the alliterative name for my dish, I just couldn’t resist using this picture of a great little place full of history in Santa Ynez, California. Santa Ynez is a tiny super-Western town once part of a historic stage coach route, now surrounded by ranchland, California live oaks, vineyards and olive groves.  The setting was part of the Livestrong fundraiser my family walked/cycled in recently when I took this picture. 

The saloon itself hosts country singers every weekend, and visitors tack dollar bills on the ceiling. Sure hope the place never burns down. There’s a fortune up thar.

Some years ago, I got this recipe from my friend Nancy, a Nebraska native. I’m worshipped by my family when I serve it and am adored on our cul-de-sac whenever I bring it to block parties. Someday I think I’ll kick things up a notch and use pepperjack cheese. As they say on Top Chef:  Enjoy!

You need:

1 pound elbow macaconi

8 tablespoons (one stick) plus 1 tablespoon (one pat) butter or margarine

1 cup shredded mild Cheddar cheese  (or 1/2 cup mild, 1/2 cup Muenster)

1 cup shredded sharp cheddar (or 1/2 cup sharp, 1/2 cup Jack)

2 cups half-and-half  ( I use fat-free version. Why, I dunno, considering all the cheese.)

1 cup (8 oz) Velveeta, cut into cubes

2 large eggs, lightly beaten

1/4 teaspoon seasoned salt

1/8 teaspoon fresh ground black pepper.  (I’m a pepper junkie so I use WAY more than 1/8 teaspoon.)

Optional:   1/2 cup bread crumbs sauteed in butter to scatter over the top before baking.

Preheat oven to 350 degrees. Lightly butter or PAM a deep 2 1/2 quart casserole.

Bring large pot of salted water to a boil, add 1 tablespoon of olive oil and cook macaroni until tender, about 7 minutes. Drain well and return to pot.

In small saucepan, melt 8 ounces of the butter and stir into the mac. In a large bowl mix the shredded cheeses. To the mac, add the half-and-half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta, and the eggs.

Mix well and season to taste with salt and pepper.

Transfer to the casserole. Sprinkle with the remaining 1/2 cup of shredded cheeses and dot with one tablespoon of butter. Add optional bread crumbs which I highly recommend.

Bake until bubbly around the edges, maybe 35 minutes. Serves about 6.