**This recipe can be made ahead of time and then cooked. And it can also be used as a freezer meal! Just cover with Siran wrap and then tin foil. Thaw out then cook same as directions below.
Over the Rainbow Macaroni and Cheese
By: Patti LaBelle
1 Tablespoon vegetable oil
8 Tablespoons, plus another 1 tablespoon butter
1/2 cup shredded mild chedder cheese
1/2 cup shredded Montery Jack cheese
1 cup velveeta cut into small cubes
1/2 teaspoon seasoned salt
1 lb elbow macaroni
1/2 cup shredded Muenster cheese
1/2 cup shredded sharp chedder cheese
2 cups half and half
2 large eggs, lightly beaten
1/8 teaspoon ground pepper
Preheat oven to 350. Lightly butter dish (1 9x13 or 2-9x9).
Bring a large pot of salted water to boil. add oil then macaroni, and cook until just tender about 7 minutes. (if freezing it cook pasta a little less time) drain well.
In a large pan melt 8 T butter. stir in pasta. in a large bowl mix the muenster, mild and sharp chedder, and montery cheesese. to the macaroni add the half and half, 1 1/2 cups of the mixed cheese, the velveeta, and the eggs. sprinkle with seasoned salt and pepper. transfer to buttered dishes. sprinkle with remaining cheese and dot with the last tablespoon of butter. bake until its bubbling around the edges, about 35 minutes.
serves 4-6 people as a main dish and 8-10 as a side dish.
***Sometimes I cant find muenster cheese shredded or in a block (only in slices) so i cut it in small pieces.