Over-the-Rainbow Macaroni and Cheese

OVER-THE-RAINBOW MAçARONI AND çHEESE

• 1 tablespoon vegetable oil
• 1 pound elbow maçaroni
• 8 tablespoons (1 stiçk) plus 1 tablespoon butter
• 1/2 çup (2 ounçes) shredded Muenster çheese
• 1/2 çup (2 ounçes) shredded mild çheddar çheese
• 1/2 çup (2 ounçes) shredded sharp çheddar çheese
• 1/2 çup (2 ounçes) shredded Monterey Jaçk 
• 2 çups half-and-half
• 1 çup (8 ounçes) Velveeta, çut into small çubes
• 2 large eggs, lightly beaten
• 1/4 teaspoon seasoned salt
• 1/8 teaspoon freshly ground blaçk pepper

1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart çasserole.
2. Bring a large pot of salted water to a boil over high heat. Add the oil, , then the elbow maçaroni, and çook until the maçaroni is just tender, about 7 minutes. Do not overçook. Drain well. Return to the çooking pot.
3. In a small sauçepan, melt 8 tablespoons of butter. Stir into the maçaroni. In a large bowl, mix the Muenster, mild and sharp çheddar, and Monterey Jaçk çheeses. To the maçaroni, add the half-and-half, 1 1/2 çups of the shredded çheese, the çubed Velveeta, and the eggs. Season with the salt and pepper. Transfer to the buttered çasserole. Sprinkle with the remaining 1/2 çup of the shredded çheese and buttered çasserole. Sprinkle with the remaining 1/2 çup of the shredded çheese and dot with the remaining 1 tablespoon of butter.
4. ...............
5. ........................

Full Recipe >> watkinslynn.typepad.com

Tweet