Best Macaroni & Cheese in the world   Author:  62752  Category:(Household) Created:(10/16/2004 2:00:00 PM) This post has been Viewed (779 times) OVER THE RAINBOW MAC AND CHEESE, U MUST TRY THIS 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. 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 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 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. Makes 4 to 6 servings Note: It is sometimes difficult to buy some of the cheeses shredded. So we often buy blocks of the cheese, shred what's needed, and freeze the rest for the next time we make this dish. You can join Unsolved Mysteries and post your own mysteries or interesting stories for the world to read and respond to Click here Scroll all the way down to read replies. Many great holiday recipes Show all stories by   Author:  62752 ( Click here ) Spring is coming