Archive for the ‘Over the Rainbow Macaroni and Cheese’ Category
Over the Rainbow macaroni and cheese recipe
One of my absolute favorite mac and cheese recipes is from legendary singer, Patti La Belle. I make this dish for my family every holiday and the kids absolutely love it. I would like to share Patti’s Over the Rainbow recipe with you today.
Over the Rainbow Macaroni and Cheese Recipe
INGREDIENTS:
1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounce) shredded Muenster cheese
1/2 cup (2 ounce) shredded mild Cheddar cheese
1/2 cup (2 ounce) shredded sharp Cheddar cheese
1/2 cup (2 ounce) shredded Monterey jack cheese
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
PREPERATION:
Heat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni. 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 8 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, 1 1/2 cups of the shredded cheese, the cubed Velveeta and the eggs. Season with the salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup Cheddar cheese and dot with the remaining 1 tablespoon butter. Bake until it’s bubbling around the edges, about 35 minutes.
Serve hot.
Makes 4 to 6 servings.
