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Over-the-Rainbow Macaroni and Cheese




Source of Recipe


Internet


List of Ingredients




1 pound elbow macaroni
8 tablespoons plus 1 tablespoon unsalted butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded Monterey jack cheese
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs. lightly beaten
1/4 teaspoon salt, preferably seasoned salt
1/8 teaspoon freshly ground black pepper


Recipe



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

2. Bring a large pot of lightly salted water to a boil over high heat. Add the macaroni and cook until the macaroni is just tender, about 8 minutes. Do not overcook. Drain well and 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, Cheddars, and Monterey jack cheeses. Add the half-and-half, 1 1/2 cups of the shredded cheese, the Velvetta and the eggs to the macaroni and mix well. Season with the salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup shredded cheese and dot with the 1 tablespoon butter.

4. Bake until the casserole is bubbling around the edges. Serve hot.