Over-The-Rainbow Macaroni and Cheese

Course : Cheeses
Serves: 6
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Ingredients:

1 tablespoon vegetable oil
1 pound elbow macaroni
9 tablespoons 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
1 Cup Velveeta cut into small cubes
2 large eggs -- lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
 

Preparation / Directions:

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


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