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Over-the-Rainbow Macaroni and Cheese

6 servings

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

Preheat the oven to 350 degrees F. Lightly butter a deep 2 and a half quart casserole.

. Bring a 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.
. 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.

Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup
cheddar cheese and dot with the remaining 1 tablespoon of butter.

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

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