Over the Rainbow Macaroni and Cheese
How can you go wrong with five cheeses, four if you don’t consider Velveeta cheese. This dish does not turn out the same without it. The other four cheeses
Mix together in a casserole dish:
4 cups cooked Elbow Macaroni (1 lb dry)
1/2 Stick Butter, cubed
6 oz Muenster cheese, cubed
6 oz Mild Cheddar cheese, cubed
6 oz Sharp Cheddar cheese, cubed
6 oz Monterey Jack cheese, cubed
12 oz Velveeta, cubed
2 cups Half and Half
2 eggs, beaten or 1/2 cup yolk-free egg product
Salt and Pepper to taste
Mix all ingredients together in an oven safe dish. I have a beautiful Spanish cazuela that enhances this recipe. Bake at 350° until hot and bubbly, about 30 to 40 minutes. Recipe can be cut in half. The whole batch makes a lot. Crush some packaged crackers on top for an interesting twist. Try grating some cheddar cheese on the top.
1 chicken breast, cut lengthwise into strips
1 cup plain yogurt (home made is best)
1/2 box Chicken In a Biscuit crackers
1/2 cup Parmesan cheese
2 tablespoons tarragon or marjoram
1 cup sweet butter
Clean the chicken and put into a plastic ziploc bag. Pour yogurt over chicken and refrigerate for at least two hours. You may optionally salt and pepper the chicken before adding to the bag. It’s your only chance to season the meat.
Combine the crackers, cheese, and herbs into coarse crumbs. I use a small food processor.
Melt half of the butter and pour into bottom of a baking dish.
Dredge the chicken in the breadcrumb mixture and set into buttered baking dish. Pour remaining butter over chicken. Bake for 35-45 minutes in a 350 degree oven until golden brown.
I didn’t get a decent photograph of the final product this time. I am planning on making this again this week, so maybe better luck?