Over the Rainbow Macaroni & Cheese

This is Patti Labelle's recipe. It is a big hit with my family at the holidays. The original recipe calls for 2 eggs which I leave off. I alos typically use a bit more cheese than it calls for.

Over the Rainbow Macaroni & Cheese

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon vegetable oil

  • 1

    pound elbow macaroni

  • 8

    tablespoons (1 stick) plus 1 tablespoon butter

  • ½

    cup (2 ounces) shredded Muenster cheese

  • ½

    cup (2 ounces) shredded mild Cheddar cheese

  • ½

    cup (2 ounces) shredded sharp Cheddar cheese

  • ½

    cup (2 ounces) shredded Monterey Jack

  • 2

    cups half-and-half

  • 1

    cup (8 ounces) Velveeta , cut into small cubes

  • ¼

    teaspoon seasoned salt

  • teaspoon freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole. Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot. In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.


Nutrition

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