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!
Similar Recipes
Macaroni and Cheese with Chicken and Broccoli
fresh chives
grated cheddar cheese
grated Fontina
Slow Cooker Creamy Mac  Cheese
black pepper
cheddar cheese soup
dry mustard
Three Cheese Macaroni n Cheese Recipe
block Colby jack cheese
block mild cheddar cheese
elbows macaroni
Kraft deluxe cheese slices

Over the Rainbow Macaroni and Cheese Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com