For our “Going Away” party for my nephew (he’s been visiting for a month), a request was made for mac and cheese, and boy oh boy, did my eyes light up! I knew exactly what to make:
Over the Rainbow Macaroni and Cheese
OMG, Someone Call 911 RIGHT NOW Mac N’ Cheeeeeeeeeeeese!
So this little artery-clogging treasure came from my sister…who makes this exactly 3 times a year (Thanksgiving, Christmas, and Easter). Any more than that and…well, the consequences would be dire, indeed. I have changed nary a word on this recipe, and I follow it to the letter. I do have one hint, though, use a deep pan if you like gooey, sticky mac and cheese. If you like yours a little more brown, use a casserole dish. (I prefer gooey, my sister prefers brown, so it really is a matter of taste.)
BTW, I tried to take a picture, but the horde (shout out to my World of Warcraft buddies) descended and gobbled it up so quick there as nothing left behind but bones. See…
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
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 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
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 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, 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 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, about 35 minutes. Serve hot.