over the rainbow macaroni and cheese

By momofsixplus1

Ingredients

• 1 tbsp vegetable oil
• 1 lb elbow macaroni
• 8 tbsp(1 stick) plus 1 tbsp butter
• 1/2 cup(2oz) shredded muenster cheese
• 1/2 cup92oz) shredded mild cheddar cheese
• 1/2 cup(2oz) shredded sharp cheddar cheese
• 1/2 cup(2oz) shredded monterey jack
• 2 cups half and half
• 1 cup(8oz) velveeta, cut into small cubes
• 2 large eggs, lightly beaten
• 1/4 tsp seasoned salt
• 1/8 tsp freshly ground black pepper

Preparation

Step 1

preheat the oven to 350. Lightly butter a deep 2 1/2 qt casserole. bring the large bowl of salted water to 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, mold and sharp cheddar and monterey cheddar cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheeses, 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 one-tablespoon of butter. Bake until its bubbling around the edges, anout 35 minutes.