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Over the Rainbow Macaroni and Cheese Recipe
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Ingredients
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
Directions
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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