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Over-the-Rainbow Macaroni and Cheese




Source of Recipe


potluck recipes






List of Ingredients



• 1 tablespoon vegetable oil
  
• 1 pound (16 ounces) elbow macaroni
  
• 8 tablespoons (1 stick) plus 1 tablespoon butter
  
• 1/2 cup (2 ounce) shredded Muenster cheese
  
• 1/2 cup (2 ounce) shredded mild Cheddar cheese
  
• 1/2 cup (2 ounce) shredded sharp Cheddar cheese
  
• 1/2 cup (2 ounce) 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 seasoned salt
  
• 1/8 teaspoon freshly ground black pepper
  






Instructions



1. Heat the oven to 350 degrees F. Lightly butter a deep 2&1/2-quart casserole.
   
   
2. Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni. 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.
   
   
4. In a large bowl, mix the Muenster, mild and sharp Cheddar and Monterey jack cheeses.
   
   
5. To the macaroni, add the half-and-half, 1&1/2 cups of the shredded cheese mixture, all the cubed Velveeta cheese and the eggs. Season with the salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup Cheddar cheese and dot with the remaining 1 tablespoon butter.
   
6. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
   
   






Final Comments


Makes 4 to 6 servings