patti labelle's over the rainbow mac and cheese

Name: Patti LaBelle's Over the Rainbow Mac and Cheese
Prep time: 30 min
Cook time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon(s) vegetable oil; 1 pound(s) elbow macaroni; 8 tablespoon(s) butter, plus 1 tablespoon butter; 1/2 cup(s) shredded muenster cheese; 1/2 cup(s) shredded mild cheddar cheese; 1/2 cup(s) shredded sharp cheddar cheese; 1/2 cup(s) shredded monterey jack cheese; 2 cup(s) half and half; 1 cup(s) velveeta, cut into small cubes (8ozs); 2 large eggs, lightly beaten; 1 teaspoon(s) seasoned salt; 1/2 teaspoon(s) freshly ground black pepper

(2 RATINGS)

221 Pinches 2 Photos

Victoria Ross

North Beach, MD

Updated on Oct 30, 2025

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!!

Rate

prep time 30 Min

cook time 35 Min

method Bake

yield 4-6 serving(s)

Ingredients

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

How To Make patti labelle's over the rainbow mac and cheese

Step 1

Preheat oven to 350 degrees. Lightly butter a deep 2 1/2 quart casserole dish.

Step 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.
Step 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.
Step 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.
Step 5

Bake in preheated oven until it's bubbling around the edges, about 35-40 minutes. Serve hot.
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Nutrition Facts

(per serving*)

calories: 1198kcal, carbohydrates: 98g, cholesterol: 275mg, fat: 69g, fiber: 4g, protein: 47g, saturated fat: 40g, sodium: 2174mg, sugar: 13g, unsaturated fat: 28g

*Daily Values are based on a 2,000 calorie diet. Nutrition information is estimated.

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