"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Over- the- Rainbow Macaroni and Cheese Recipe

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This recipe for Over- the- Rainbow Macaroni and Cheese, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristie Colvin
Added: Monday, July 16, 2007


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

Preheat the oven to 350 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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