Ingredients: |
Ingredients: 1 Tbsp vegetable or olive oil
1 lb elbow macaroni (454 grams) or any other small-shaped pasta
1/2 cup plus 1 Tbsp butter
1/2 cup (2 ounces or 57 grams) shredded Muenster cheese (Use more of the other cheeses in place of this if you don’t have it)
1/2 cup (2 ounces or 57 grams) shredded mild Cheddar cheese
1/2 cup (2 ounces or 57 grams) shredded sharp Cheddar cheese
1/2 cup (2 ounces or 57 grams) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces or 227 grams) Velveeta , cut into small cubes
2 large eggs, lightly beaten
1/4 tsp seasoned salt (I use Lawry’s)
1/8 tsp freshly ground black pepper
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Directions: |
Directions:Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart 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 6-7 minutes. Do not overcook. Drain well. Return to the cooking pot.
In a small saucepan, melt eight tablespoons (one stick) 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 cups of the shredded cheese, the cubed Velveeta (all of it), and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
Bake until it’s bubbling around the edges for approximately 30-35 minutes. |
This recipe for Over the Rainbow Macaroni and Cheese is from