Over the Rainbow Macaroni and Cheese
This is a recipe from Patti LaBelle. I changed a few measurements on it. It is always a big hit at any cookout!
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INGREDIENTS
Nutrition- 1tablespoon vegetable oil
- 1
- 8
- 1tablespoon butter
- 1cup shredded muenster cheese
- 1cup shredded mild cheddar cheese
- 1cup shredded sharp cheddar cheese
- 1cup shredded monterey jack cheese
- 2cups half-and-half
- 1
- 2
- 1⁄4teaspoon seasoning salt
- 1⁄8teaspoon fresh ground black pepper
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DIRECTIONS
- Preheat the oven to 350 degrees F. 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 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.
- Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
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