N. Renee Brown

Part-time Author, Full-time Book Junkie

A Little Taste: OMG, Someone Call 911 Mac N’ Cheese!

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…

They ate it all gone!!!!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
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.

A Little Taste, Food

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