Over-the-Rainbow Macaroni and Cheese - Lindah

By Patti La Belle


Ingredients

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild cheddar cheese
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 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 1/2 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.