Patti La Belle's Over-the-Rainbow Macaroni and Cheese
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick)
plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp
1/2 cup (2 ounces) shredded Monterey jack cheese
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Heat the oven to 350 degrees F. 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. 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 and Monterey jack cheeses.
To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed
Velveeta and the eggs. Season with the salt and pepper.
Transfer to the buttered
casserole. Sprinkle with the remaining 1/2 cup Cheddar cheese and dot with the remaining
1 tablespoon butter.
Bake until it's bubbling around the edges, about 35 minutes.
Makes 4 to 6 servings.
Submitted to Recipe Goldmine by Sandy (oommpapa), April 24, 2003.
Source: ABC News.com - Good Morning America Recipes