Over-the-rainbow Macaroni And Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Gma5 | 1 | Servings | |
INGREDIENTS
| 1 | T | Vegetable oil |
| 1 | lb | Elbow macaroni |
| 8 | T | Plus 1 tablespoon butter, 1 |
| stick | ||
| 1/2 | c | Shredded Muenster cheese, 2 |
| ounces | ||
| 1/2 | c | Shredded mild cheddar |
| cheese 2 ounces | ||
| 1/2 | c | Shredded sharp cheddar |
| 1/2 | c | Shredded Monterey Jack, 2 |
| 2 | c | Half-and-half |
| 1 | c | Velveeta, cut into small |
| cubes 8 ounces | ||
| 2 | Eggs, lightly beaten | |
| 1/4 | t | Seasoned salt |
| 1/8 | t | Freshly ground black pepper |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Lightly butter a deep 2 and a half quart casserole. Bring a large pot of slated 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 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 and a half 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 of butter. Bake until it's bubbling around the edges, about 35 minutes. Serve hot. Makes 4 to 6 servings. Converted by MC_Buster. NOTES : From Patti La Belle Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2952
Calories From Fat: 2180
Total Fat: 247.2g
Cholesterol: 999mg
Sodium: 5526.3mg
Potassium: 1184.7mg
Carbohydrates: 41.5g
Fiber: 8.7g
Sugar: 21.2g
Protein: 146.6g