Over-the-Rainbow Macaroni and Cheese Recipe Will Bowl You Over
Four kinds of melty cheese make this dish ooey-gooey good.
When it comes to the best comfort food, homemade mac and cheese is pretty much at the top of the list. And our over-the-rainbow macaroni and cheese recipe stands far above the rest. It’s everything a perfect mac ‘n’ cheese should be: melty, cheesy, creamy and buttery. This dish takes just 15 minutes to prep. And you’ll enjoy eating even more knowing that cheese has health benefits.
Shredding the cheese for this recipe yourself? Save time with this Woman’s World test kitchen hack. Simply coat your cheese grater with cooking spray before starting. The slippery coating ensures that the cheese glides along without getting stuck and clogging the holes. Bonus: Since cheese doesn’t stick to the grater, cleanup is a breeze!
Related: How to Reheat Mac and Cheese So It’s Creamy Again — Easy Trick Takes Seconds
Did you try this recipe? Let us know how you liked it in the comments below.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 Tbs. vegetable oil
- 1 lb. elbow macaroni
- 9 Tbs. butter
- ½ cup shredded muenster cheese
- ½ cup each shredded mild and sharp cheddar
- ½ cup shredded Monterey Jack
- 2 cups half-and-half
- 1 cup Velveeta, cubed
- 2 large eggs, lightly beaten
- ¼ tsp. seasoned salt, such as Lawry’s
- ½ tsp. black pepper
Instructions
Heat oven to 350°F. Grease 21⁄2-quart casserole. Bring pot of salted water to a boil. Add oil, then macaroni; cook until just tender, about 7 min. Drain. Return to pot. Melt 8 Tbs. butter. Stir into macaroni. Mix shredded cheeses. Add half-and-half, 1½ cups shredded cheese, Velveeta and eggs to macaroni. Season with salt and pepper. Transfer to casserole. Sprinkle with remaining cheese and dot with remaining butter. Bake until hot, 35 min.
Nutrition
- Calories: 750
- Fat: 45 gram
- Protein: 25 gram
- Carbohydrate: 65 gram
- Fiber: 3 gram
- Cholesterol: 180 mg
- Sugar: 8 gram
- Sodium: 840 mg
