"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Over The Rainbow Macaroni and Cheese Recipe

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

Contributor:  
Contributor:  
Shelly Birch
Added: Wednesday, May 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. vegetable oil
1 lb. elbow macaroni
8 tbsp. (1 stick) plus 1 tbsp. butter
c. (2 oz.) shredded Muenster cheese
c. (2 oz.) shredded mild Cheddar cheese
c. (2 oz.) shredded sharp Cheddar cheese
c. (2 oz.) shredded Monterey Jack cheese
1/2 c. (2 oz.) velveeta
2 c. half and half
2 large eggs, slightly beaten
tsp. seasoned salt
1/8 tsp. freshly ground pepper

Directions:
Directions:
Preheat the oven to 350. Lightly butter a deep 2 quart casserole dish.
Bring the 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 minutes. Do not overcook! Drain well and return to cooking pot.

In a small sauce pan, melt eight 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 C of the shredded cheese, the cubed Velveeta, and the eggs. Season with slat and pepper. Transfer to the buttered casserole. Sprinkle with the remaining C of shredded cheese and dot with the remaining one tbsp. of butter.

Bake until it is bubbling around the edges, about 35 minutes. Serve hot!

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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