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.
You can also visit Patti LaBelle’s Website for more recipes
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
people
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Ingredients
- 1 Tbsp Vegetable Oil
- 1 lb Elbow Macaroni
- 1 stick plus 1 Tbsp Butter
- 1/2 Cup (2 ounces) Shredded Muenster Cheese
- 1/2 Cup (2 ounces) Shredded Mild Cheddar Cheese
- 1/2 Cup (2 ounces) Shredded Sharp Cheddar Cheese
- 1/2 Cup (2 ounces) Shredded Monterey Jack
- 2 Cups Half-And-Half Cream
- 1 Cup (8 ounces) Velveeta, cut into small cubes. (If you can't find the cube, you can also use Velveeta cheese slices)
- 2 Large Eggs, lightly beaten (optional). I prefer not to put eggs but Patti LaBelle's recipe has eggs
- 1/4 tsp Seasoned Salt
- 1/8 tsp Freshly Ground Black Pepper
Ingredients
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Instructions
- 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 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 cream, 1 and 1/2 cups of the shredded cheese from step #4, the cubed Velveeta, and the eggs (optional).
- Season with salt and pepper.
- Transfer to the buttered casserole.
- Sprinkle with the remaining 1/2 cup of shredded cheese from step #4 and dot with the remaining one tablespoon of butter.
- Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
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