Patti Labelles Over The Rainbow Mac And Cheese Food

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PATTI LABELLE'S OVER THE RAINBOW MAC AND CHEESE



Patti LaBelle's Over the Rainbow Mac and Cheese image

Hands down the best Mac and Cheese I have ever had! First few times I used regular salt and finally realized it said seasoned salt, believe me seasoned salt makes all the difference in the world! I'll be honest, I add more cheese than called for and use a little more seasoned salt and pepper. More Cheesey goodness right?? LOL!!

Provided by Victoria Ross

Categories     Pasta Sides

Time 1h5m

Number Of Ingredients 12

1 Tbsp vegetable oil
1 lb elbow macaroni
8 Tbsp butter, plus 1 tablespoon butter
1/2 c shredded muenster cheese
1/2 c shredded mild cheddar cheese
1/2 c shredded sharp cheddar cheese
1/2 c shredded monterey jack cheese
2 c half and half
1 c velveeta, cut into small cubes (8ozs)
2 large eggs, lightly beaten
1/4 tsp seasoned salt
1/8 tsp freshly ground black pepper

Steps:

  • 1. Preheat oven to 350 degrees. Lightly butter a deep 2 1/2 quart casserole dish.
  • 2. Bring a 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 the the cooking pot.
  • 3. In a small saucepan, melt the 8 tablespoons of butter. Stir into the macaroni. In a large bowl, mix all of the shredded cheeses. To the macaroni, add the half and half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with the salt and pepper. Mix well.
  • 4. Transfer to the buttered casserole dish. Sprinkle with the remaining 1/2 cup of shredded cheeses and dot with the remaining 1 tablespoon of butter.
  • 5. Bake in preheated oven until it's bubbling around the edges, about 35-40 minutes. Serve hot.

OVER THE RAINBOW MACARONI AND CHEESE



Over the Rainbow Macaroni and Cheese image

This is a recipe from Patti LaBelle. I changed a few measurements on it. It is always a big hit at any cookout!

Provided by Golfladee

Categories     Cheese

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 lb elbow macaroni
8 tablespoons butter, plus
1 tablespoon butter
1 cup shredded muenster cheese
1 cup shredded mild cheddar cheese
1 cup shredded sharp cheddar cheese
1 cup shredded monterey jack cheese
2 cups half-and-half
1 cup Velveeta cheese, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoning salt
1/8 teaspoon fresh ground black pepper

Steps:

  • 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, 2 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 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 Facts : Calories 1313.3, Fat 83.2, SaturatedFat 49.3, Cholesterol 330.8, Sodium 954.1, Carbohydrate 91.8, Fiber 3.7, Sugar 3.2, Protein 49.5

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