Patti LaBelle's Over the Rainbow Mac and Cheese
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|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|
North Beach, MD (pop. 1,978)
Member Since Jul 2011
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!!
Preheat oven to 350 degrees. Lightly butter a deep 2 1/2 quart casserole dish.
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.
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.
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.
Bake in preheated oven until it's bubbling around the edges, about 35-40 minutes. Serve hot.