patti labelle's over the rainbow mac and cheese

★★★★★ 1 Review
fairygirl3869 avatar
By Victoria Ross
from North Beach, MD

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!!

serves 4-6
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For patti labelle's over the rainbow mac and cheese

  • 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 lg
    eggs, lightly beaten
  • 1/4 tsp
    seasoned salt
  • 1/8 tsp
    freshly ground black pepper
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How To Make patti labelle's over the rainbow mac and cheese

  • 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.

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