Patti Labelles Over The Rainbow Mac N Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Mac N Cheese to the EXTREME! Over the rainbow and out of this world! Ingredients:
1 tablespoon vegetable oil |
1 pound elbow macaroni |
8 tablespoons (1 stick) plus 1 tablespoon butter |
1/2 cup (2 ounce) shredded muenster cheese |
1/2 cup (2 ounce) shredded mild cheddar cheese |
1/2 cup (2 ounce) shredded sharp cheddar cheese |
1/2 cup (2 ounce) shredded monterey jack cheese |
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.
2. Lightly butter a deep 2 1/2-quart casserole.
3. Bring a large pot of salted water to a boil over high heat.
4. Add the oil, then the elbow macaroni.
5. Cook until the macaroni is just tender, about 7 minutes.
6. Do not overcook.
7. Drain well, rinse
8. Return to the cooking pot.
9. In a small saucepan, melt 8 tablespoons of the butter.
10. Stir into the macaroni.
11. In a large bowl, mix the Muenster, mild and sharp Cheddar and Monterey jack cheeses.
12. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese mixture, the cubed Velveeta and the eggs.
13. Season with the salt and pepper.
14. Transfer to the buttered casserole.
15. Sprinkle with the remaining 1/2 cup shredded cheese mixture and dot with the remaining 1 tablespoon butter.
16. Bake until it's bubbling around the edges, about 35 minutes.
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