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Over the Rainbow Macaroni and Cheese




Source of Recipe


Internet






List of Ingredients



• 1T. oil
  
• 1 lb. elbow macaroni
  
• 8T. (1 stick) plus 1T. butter
  
• 1/2c. shredded Muenster cheese
  
• 1/2c. shredded mild Cheddar
  
• 1/2c. shredded sharp Cheddar
  
• 1/2c. shredded Monterey Jack Cheese
  
• 2c. half and half
  
• 1c. (8oz) Velveeta, cut into small cubes
  
• 2 large eggs, lightly beaten
  
• 1/4t. seasoned salt
  
• 1/8t. pepper
  






Instructions



1. Preheat oven to 350. Lightly butter a deep 2 1/2qt. casserole.
   
2. Bring a large pot of salted water to a boil over high heat. Add the oil and macaroni and cook until just tender, about 7 mins.
   
3. Do not overcook. Drain. Return to pan. In small saucepan, melt 8T. of butter.
   
4. Stir into macaroni. In large bowl mix all the cheeses except Velveeta. To the macaroni add half and half, 1 1/2c. of the shredded cheese, Velveeta cubes and eggs.
   
5. Season with salt and pepper. Transfer to casserole dish. Sprinkle with remaining 1/2c. of shredded cheese and dot with remaining 1T. butter.
   
6. Bake until it's bubbling around edges about 35 minutes. Serve hot.