Preheat the over to 350 degrees F. Lightly butter a deep 2 and a half quart casserole
Bring a large pot of salted water to a boil over high heat. Ass 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, mis the Muenster, mild and sharp cheddar and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 and a half cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper
Transfer to the buttered casserole. Sprinkly with the remaining 1/2 cup cheddar cheese and dot with the remaining 1 tablesppon of butter. Bake until it's bubbling around the edges, about 35 minutes. Serve Hot
Originally Submitted
2/22/2012
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