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Over-the-Rainbow Macaroni and Cheese




Source of Recipe


Patti LaBelle


List of Ingredients




1 Tbsp. vegetable oil
1 lb elbow macaroni
1 stick (8 TBS) + 1 Tbsp. butter
1/2 C shredded Muenster cheese
1/2 C Shredded mild Cheddar cheese
1/2 C shredded sharp Cheddar cheese
1/2 C shredded Monterey Jack cheese
1 C Velveeta in small cubes
2 C half and half
2 large eggs, lightly beaten
1/4 tsp seasoned salt
1/8 tsp freshly ground black pepper



Recipe



Preheat oven to 350° F. Lightly butter a 2 1/2 quart deep casserole.

Cook macaroni in salted water with vegetable oil until just tender. Drain well and return to pot. In small saucepan, melt 8 Tbsp. butter. Stir into macaroni. In large bowl, mix Muenster, Cheddars, and Monterey Jack cheese. To macaroni, add half and half, 1 1/2 C of the shredded cheese mixture, the cubed Velveeta, and eggs. Season with salt and pepper. Sprinkle top with remaining cheese and dot with remaining butter. Bake until bubbling around the edges, about 35 minutes. Serve hot.