MISC

Over-the-Rainbow Macaroni and Cheese


  • 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.
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