Print Recipe

Patti La Belle's Over-the-Rainbow
Macaroni and Cheese

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound elbow macaroni
  • 8 tablespoons (1 stick) plus 1 tablespoon butter
  • 1/2 cup (2 ounces) shredded Muenster cheese
  • 1/2 cup (2 ounces) shredded mild Cheddar cheese
  • 1/2 cup (2 ounces) shredded sharp Cheddar cheese
  • 1/2 cup (2 ounces) 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

Instructions

  1. Heat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
  2. 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.
  3. In a small saucepan, melt 8 tablespoons of the butter. Stir into the macaroni.
  4. In a large bowl, mix the Muenster, mild and sharp Cheddar and Monterey jack cheeses.
  5. 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.
  6. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup Cheddar cheese and dot with the remaining 1 tablespoon butter.
  7. Bake until it's bubbling around the edges, about 35 minutes.
  8. Serve hot.

Makes 4 to 6 servings.

Submitted to Recipe Goldmine by Sandy (oommpapa), April 24, 2003.

Source: ABC News.com - Good Morning America Recipes

Recipe Goldmine

Like Us on Facebook