"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Over The Rainbow Macaroni and Cheese Recipe

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This recipe for Over The Rainbow Macaroni and Cheese, by , is from The brigan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, November 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
1 pound elbow macaroni
1 stick plus 1 tablespoon butter
1/2 cup shredded muenster cheese
1/2 cup shredded mild cheddar cheese
1/2 cup sharp cheddar cheese
1/2 cup monterey cheese
2 cups half and half
1 cup velveeta cheese cubed
2 eggs beaten
1/4 teaspoon seasoned salt
1/8 teaspoon black pepper

Directions:
Directions:
Preheat the oven to 350. Lightly butter a deep 2 1/2 quart casserole dish.
Bring a large pot of salted water to a boil over high heat. Add the oil, then the macaroni and cook until the macaroni is just tender, about 7 mins. Do not overcook. Drain well. Return to pot.
In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni.
In a large bowl, mix the muenster, mild, and sharp cheese, and Monterey jack cheeses.
To the macaroni, add the half and half, the shredded cheeses, the cubed velveeta, and the eggs. Season with seasoned salt and pepper. Transfer to buttered casserole and bake until slightly browned and bubbly.

Personal Notes:
Personal Notes:
This is delicious but not something you would want to eat often. Tom would say it is a heart attack waiting to happen, but oh, so good!

 

 

 

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