Over-the-rainbow macaroni and cheese
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | pounds | Elbow macaroni |
| 8 | tablespoons | Plus 1 tablespoon butter; (1 stick) |
| ½ | cup | Shredded Muenster cheese; (2 ounces) |
| ½ | cup | Shredded mild cheddar cheese; (2 ounces) |
| ½ | cup | Shredded sharp cheddar cheese; (2 ounces) |
| ½ | cup | Shredded Monterey Jack; (2 ounces) |
| 2 | cups | Half-and-half |
| 1 | cup | Velveeta; cut into small |
| ; cubes (8 ounces) | ||
| 2 | larges | Eggs; lightly beaten |
| ¼ | teaspoon | Seasoned salt |
| ⅛ | teaspoon | Freshly ground black pepper |
Directions
1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 and a half quart casserole.
2. Bring a large pot of slated 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.
3. In a small saucepan, melt 8 tablespoons 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 and a half cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with the salt and pepper.
4. Transfer to the buttered casserole. Sprinkle with the remaining ½ cup cheddar cheese and dot with the remaining 1 tablespoon of butter.
5. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
Makes 4 to 6 servings.
Converted by MC_Buster.
NOTES : From Patti La Belle
Recipe by: Good Morning America Converted by MM_Buster v2.0l.