over the rainbow mac and cheese

By beandip

Ingredients

• 1 Tbsp vegetable or olive oil
• 1 lb elbow macaroni (454 grams) or any other small-shaped pasta
• 8 Tbsp (1 stick) plus 1 Tbsp butter
• 1/2 cup (2 ounces) shredded Muenster cheese (Use more of the other cheeses in place of this if you don't have it)
• 1/2 cup (2 ounces) shredded mild Cheddar cheese
• 1/2 cup (2 ounces) shredded sharp Cheddar cheese
• 1/2 cup (2 ounces) shredded Monterey Jack
• 2 cups half-and-half
• 1 cup (8 ounces) Velveeta , cut into small cubes
• 2 large eggs, lightly beaten
• 1/4 tsp seasoned salt (I use Lawry's)
• 1/8 tsp freshly ground black pepper

Preparation

Step 1

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the 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 6-7 minutes. Do not overcook. Drain well. Return to the cooking pot.

In a small saucepan, melt eight tablespoons (one stick) 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 (all of it), 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 it's bubbling around the edges for approximately 30-35 minutes.