I used this Patti LaBelle’s Over-the-Rainbow Mac & Cheese recipe 2x and they are delicious! Highly recommend this recipe which is easy to make.

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Macaroni and Cheese
  1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
  2. 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.
  3. In a small saucepan, melt eight tablespoons of butter. Stir into the macaroni.
  4. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses.
  5. To the macaroni, add the half-and-half cream, 1 and 1/2 cups of the shredded cheese from step #4, the cubed Velveeta, and the eggs (optional).
  6. Season with salt and pepper.
  7. Transfer to the buttered casserole.
  8. Sprinkle with the remaining 1/2 cup of shredded cheese from step #4 and dot with the remaining one tablespoon of butter.
  9. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
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