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Over- the- Rainbow Macaroni and Cheese Recipe

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This recipe for Over- the- Rainbow Macaroni and Cheese is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. vegetable oil
1 lb. elbow macaroni
8 tbsps. (1 stick) plus 1 tbsp. butter
1/2 c. (2 oz.) shredded muenster cheese
1/2 c. (2 oz.) shredded mild cheddar cheese
1/2 c. (2 oz.) shredded sharp cheddar cheese
1/2 c. (2 oz.) shredded Monterey jack cheese
1 c. (8 oz.) Velveeta, cut into small cubes
2 c. half-and-half
2 large eggs, lightly beaten
1/4 tsp. seasoned salt
1/8 tsp. freshly ground black pepper
Directions:
Directions:
Preheat the oven to 350º F. Lightly butter a deep 2 1/2 qt. casserole. Bring the 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 eight tbsp. 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 1/2 c. of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 c. of shredded cheese and dot with the remaining one tbsp. of butter. Bake until it's bubbling around the edges, about 35 min. Serve hot.

 

 

 

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