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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Over The Rainbow Macaroni and Cheese Recipe

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This recipe for Over The Rainbow Macaroni and Cheese is from Suwanee Ward Cookbook, 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 tbsp. (1 stick) plus 1 tbsp. butter
½ c. (2 oz.) shredded Muenster cheese
½ c. (2 oz.) shredded mild Cheddar cheese
½ c. (2 oz.) shredded sharp Cheddar cheese
½ c. (2 oz.) shredded Monterey Jack cheese
1/2 c. (2 oz.) velveeta
2 c. half and half
2 large eggs, slightly beaten
¼ tsp. seasoned salt
1/8 tsp. freshly ground pepper
Directions:
Directions:
Preheat the oven to 350º. Lightly butter a deep 2 ½ 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 ½ 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 ½ 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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