Over the Rainbow Macaroni and Cheese Recipe

  • 1 tablespoon vegetable oil
  • 1 pound elbow macaroni
  • 1 stick butter
  • 1/2 cup shredded Muenster cheese
  • 1/2 cup shredded mild cheddar cheese
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 cups half and half
  • 1 cup Velveeta, cut inch small cubes
  • 2 eggs, lightly beaten (large)
  • 1/4 teaspoon seasoned salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon butter
  • Preheat oven to 350 degrees F. Lightly butter a deep 2 1/2 qt. casserole dish.
  • Bring a 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 the butter. Stir into the macaroni.
  • In a large bowl mix the cheeses.
  • To the macaroni add the half and half, 1 1/2 C. the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper.
  • Transfer to the buttered casserole. Sprinkle with the remaining shredded cheese and dot with the remaining butter. Bake until it's bubbly around the edges at 350°. Serve hot!
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