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Patti LaBelle's Over the Rainbow Mac & Cheese


The pot of gold at the end of this rainbow is the best mac and cheese ever! From Muenster to cheddar to Monterey jack, cheese lovers will love this mac and cheese!

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Rate this recipe 3.9/5 (183 Votes)


  • 1 tablespoon vegetable oil
  • 1 pound elbow macaroni
  • 1/2 cup + 1 tablespoon butter
  • 1/2 cup Muenster 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 half & half
  • 1 cup Velveeta, cut into small cubes
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, freshly ground


Servings 8
Preparation time 15mins
Cooking time 60mins


Step 1

Preheat oven to 350°F. Lightly butter a deep 2 1/2 quart casserole.

Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot.

In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half and half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole.

Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter.

Bake until it is bubbling around the edges, about 35 minutes. Serve hot.

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