Recipes - print - Over the Rainbow Macaroni and Cheese

Over the Rainbow Macaroni and Cheese - Recipe

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  • 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!
-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