OVER THE RAINBOW MACARONI AND CHEESE

OVER THE RAINBOW MACARONI AND CHEESE

1/2 cup (1 stick) plus 1 tablespoon butter, divided, plus more to prepare casserole dish

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 cheese

Salt

1 tablespoon vegetable oil

1 pound elbow macaroni

2 cups half-and-half

1 cup (8 ounces) processed cheese food (such as Velveeta), cut into small cubes

2 large eggs, lightly beaten

1/3 teaspoon seasoned salt

1/8 teaspoon freshly ground black pepper

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

In a large bowl, mix muenster, mild and sharp Cheddar and Monterey Jack cheeses. Set aside.

Bring a large pot of salted water to a boil over high heat. Add oil, then macaroni; cook until macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot. Set aside.

In a small saucepan, melt 1/2 cup butter. Stir into macaroni. Add half-and-half, 1-1/2 cups shredded cheese, cubed processed cheese and eggs. Stir in seasoned salt and pepper. Transfer to casserole dish.

Sprinkle with the remaining 1/2 cup shredded cheese; dot with remaining 1 tablespoon butter. Bake until mixture bubbles around the edges, about 35 minutes. Serve hot.

TOTALLY OVER THE RAINBOW WONDERFUL! The best I've had since my Grandma made macaroni and cheese for me.