Winter cookbook: Macaroni and cheese recipe

This is my strict "go to" recipe for macaroni and cheese. It is easily the best I've ever found. It is adapted from a recipe created by Aretha Franklin, if I recall correctly.

To find everything you need to make this dish, shop your local Meijer.

• 1 lb elbow macaroni, cooked al dente and drained well
• 1/2 stick of butter, melted
• 1/2 cup shredded muenster cheese (or your favorite blends of cheeses)
• 1/2 cup shredded cheddar
• 1/2 cup shredded sharp cheddar
• 1/2 cup shredded Monterey jack cheese
• 2 cups half and half
• 1 egg, lightly beaten
• 1 cup cubed Velveeta cheese
• salt and pepper to taste
• hot sauce, to serve

1. Preheat oven to 350°. Spray a 2 1/2 qt baking dish with cooking spray. Set aside.
2. In a large bowl, blend cooked pasta with melted butter. Stir in half and half, 1 1/2 cups of the cheese, Velveeta and the egg. Add salt and pepper to taste. Pour mixture into prepared dish and top with remaining half cup of shredded cheese.
3. Bake 35 minutes, or til cheese is hot and bubbly.