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OVER THE RAINBOW MAC & CHEESE




Source of Recipe


Patti LaBelle's Cookbook


List of Ingredients




1 T vegetable oil
1 pound elbow macaroni
8 T (1 stick) plus 1 T butter
1/2 cup (2 oz) shredded Muenster cheese
1/2 cup (2 oz) shredded mild Cheddar cheese
1/2 cup (2 oz) shredded sharp Cheddar cheese
1/2 cup (2 oz) shredded Monterey Jack cheese
2 cups half-and-half
1 cup (8 oz) Velveeta, cut into small
cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper


Recipe



Step 1

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

Step 2

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.

Step 3

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.
Season with salt and pepper. Transfer to the
buttered casserole. Sprinkle with the
remaining 1/2 cup of shredded cheese and dot
with the remaining one tablespoon of butter.

Step 4

Bake until it's bubbling around the
edges, about 35 minutes. Serve hot.