Over-the-Rainbow Macaroni and Cheese
Source of Recipe
Patti LaBelle
List of Ingredients
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons plus 1 tablespoon butter -- (1 stick)
1/2 cup shredded Muenster cheese -- (2 ounces)
1/2 cup shredded mild cheddar cheese -- (2 ounces)
1/2 cup shredded sharp cheddar cheese -- (2 ounces)
1/2 cup shredded Monterey Jack -- (2 ounces)
2 cups half-and-half
1 cup Velveeta -- (8 ounces) cut into
small cubes
2 large eggs -- lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Recipe
1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 and a half quart casserole.
2. Bring a large pot of slated 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.
3. In a small saucepan, melt 8 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 and a half cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with the salt and pepper.
4. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup cheddar cheese and dot with the remaining 1 tablespoon of butter.
5. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Makes 4 to 6 servings.
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