Over-The-Rainbow Macaroni and Cheese
Grrrrrgh!
Course : Cheeses
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  vegetable oil
  1              pound  elbow macaroni
  8        tablespoons  {1 stick} plus 1 tablespoon butter
     1/2           cup  shredded Muenster cheese
     1/2           cup  shredded mild Cheddar cheese
     1/2           cup  shredded sharp Cheddar cheese
     1/2           cup  shredded Monterey Jack cheese
  2               cups  half-and-half
                        Velveeta=AE" unit="cup" qty="1 -- cut into small cubes
  2              large  eggs -- lightly beaten
     1/4      teaspoon  seasoned salt
     1/8      teaspoon  freshly ground black pepper
 

Preparation:

Preheat the oven to 350 degrees. Lightly butter a deep 2 1/2-quart casserole Bring a 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 8 tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining 1 tablespoon of butter. Bake until its bubbling around the edges, about 35 minutes. Serve hot.

 

Nutritional Information:

396 Calories (kcal); 11g Total Fat; (25% calories from fat); 16g Protein; 57g Carbohydrate; 81mg Cholesterol; 190mg Sodium