Over the Rainbow Macaroni and Cheese |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This is a recipe from Patti LaBelle. I changed a few measurements on it. It is always a big hit at any cookout! Ingredients:
1 tablespoon vegetable oil |
1 lb elbow macaroni |
8 tablespoons butter, plus |
1 tablespoon butter |
1 cup shredded muenster cheese |
1 cup shredded mild cheddar cheese |
1 cup shredded sharp cheddar cheese |
1 cup shredded monterey jack cheese |
2 cups half-and-half |
1 cup velveeta cheese, cut into small cubes |
2 large eggs, lightly beaten |
1/4 teaspoon seasoning salt |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
2. 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.
3. In a small saucepan, melt eight 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, 2 1/2 cups 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 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
|
|