Over the Rainbow Mac & Cheese

Ingredients

• 1 Tbsp Vegetable Oil
• 1lb Elbow Macaroni
• 8 Tbsp Butter
• 1/2 Cup Shredded Pepper Jack
• 1/2 Cup Shredded Mild Cheddar Cheese
• 1/2 Cup Shredded Sharp Cheddar Cheese
• 1/2 Cup 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
• 1/8 tsp Freshly Ground Black Pepper

Instructions

1. Preheat the oven to 350 degrees
2. Lightly butter a deep 2 1/2-quart casserole.
3. Bring the large pot of salted water to a boil over high heat.
4. Add the oil, then macaroni, and cook until tender, about 7 minutes.
5. Drain well. Return to the cooking pot.
6. In a small saucepan, melt eight tablespoons of the butter.
7. Stir into the macaroni.
8. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses.
9. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs.
10. Season with salt and pepper. Transfer to the buttered casserole.
11. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
12. Bake until it’s bubbling around the edges, about 35 minutes. Serve hot.

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