Over-the-rainbow macaroni and cheese

1 servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
1 pounds Elbow macaroni
8 tablespoons Plus 1 tablespoon butter; (1 stick)
½ cup Shredded Muenster cheese; (2 ounces)
½ cup Shredded mild cheddar cheese; (2 ounces)
½ cup Shredded sharp cheddar cheese; (2 ounces)
½ cup Shredded Monterey Jack; (2 ounces)
2 cups Half-and-half
1 cup Velveeta; cut into small
; cubes (8 ounces)
2 larges Eggs; lightly beaten
¼ teaspoon Seasoned salt
⅛ teaspoon Freshly ground black pepper

Directions

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 ½ 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.

Converted by MC_Buster.

NOTES : From Patti La Belle

Recipe by: Good Morning America Converted by MM_Buster v2.0l.

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