MISC

Over-the-Rainbow Macaroni and Cheese

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• 1 Tbsp vegetable oil
• 1 lb elbow macaroni
• 8 Tbsp (1 stick) plus 1 Tbsp butter
• 1/2 c (2 oz) shredded Muenster cheese
• 1/2 c (2 oz) shredded mild Cheddar cheese
• 1/2 c (2 oz) shredded sharp Cheddar cheese
• 1/2 c (2 oz) shredded Monterey Jack
• 2 c half and half
• 1 c (8 oz) Velveeta, cut into small cubes
• 2 large eggs, lightly beaten
• 1/4 tsp seasoned salt
• 1/8 tsp freshly ground black pepper
• Preheat the oven to 350 degrees. Lightly butter a deep 2 1/2 quart casserole.
• Bring the 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 eight Tbsp of the butter. Stir into the macaroni.
• In a large bowl, mix tghe Muenster, mild and sharp Cheddar and Monterey Jack cheeses.
• To the macaroni,
  • add the half and half,
  • 1 1/2 c of the shredded cheese,
  • the cubed Velveeta,
  • and the eggs.
• Season with salt and pepper.
• Transfer to the buttered casserole.
• Sprinkle with the remaining 1/2 c of shredded cheese and dot with the remaining one Tbsp of butter.
• Bake until it's bubbling around the edges. about 35 minutes.
• Serve HOT.