Rainbow Mac & Cheese

Dolores Kent bless you for this. One can only eat it about once a year but that day is a wonderful day. Work off some of the calories by hand grating all of the cheese!


  • 1 pound elbow macaroni

  • 1 tablespoon vegitable oil

  • 8 tablespoons butter PLUS 1 tablespoon buter for later use

  • 1 cup mild cheddar cheese grated

  • 1/2 cup sharp cheddar cheese grated

  • 1/2 cup muenster cheese grated

  • 1/2 cup monterey jack cheese grated

  • 2 cups half and half or milk (come on, at this point just use the half and half)

  • 1 cup Velveeta cubed

  • 1 egg lightly beaten

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper


  1. Preheat oven to 350 degrees F

  2. Butter a deep 2.5 quart casserole

  3. Bring a large pot of salted water to a boil. Add oil then the elbow pasta and cook until just tender. Typically about 7 minutes but check the packaging

  4. Drain and return to cooking pot

  5. Stir 8 tablespoons of butter and melt into the macaroni

  6. Mix in the meunster, 1/2 cup of the mild chedder, the sharp chedder, cubed Velveeta, and egg into the elbows

  7. Pour in the half and haf and stir until all the cheese is melted. You may need to put on a little low heat to get everything to melt

  8. Season with salt and pepper.

  9. Transfer to buttered casserole. Sprinkle withthe remaining 1/2 cup of mild chedder.

  10. Bake until bubbling around the edges, about 35 mintues.

To Serve

Serve hot. Prepare for food coma!