Grains/Pastas: Patty LaBelle's Over the Rainbow Mac and Cheese

By JoFClark

Molly Blythe

Ingredients

• 1 T vegetable oil
• 1 lb elbow macaroni
• 1 stick plus 1 T butter
• 1/2 cup munster cheese, shredded
• 1/2 cup mild cheddar cheese, shredded
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 2 cups 1/2 n 1/2
• 1 cup velveeta cubes (log)
• 2 eggs lightly beaten
• 1/4 t season salt
• 1/8 t fresh ground pepper

Preparation

Step 1

Melt butter and stir into macaroni. In a large bowl, mix all dry cheeses. To mac, add 1/2 n 1/2 and 1 1/2 cups shredded cheese and cubed velveeta and eggs. Season with salt and pepper. Put remaining cheese on top, dot with butter. Bake at 350 degrees in a 2 1/2 quart casserole dish until done.

Patty's pointers
Velveeta and sharp cheese
If using extra butter, substitute milk for 1/2 n 1/2