Over The Rainbow Macaroni And CheeseFrom chef2 6 years ago
- Over the Rainbow macaroni and cheese shopping list
- There's something truly comforting about a warm, gooey serving of macaroni and cheese, and in my family no Thanksgiving dinner is complete without it. Ask any African-American family what's on their table on turkey Day, and I'm sure they will agree. While some might think of mac 'n' cheese as a main dish, this is the perfect accompaniment to turkey with all the fixings. This particular recipe is from the cookbook by award-winning singer Patti Labelle and definitely fits the bill. The four cheeses add plenty of flavor to the dish and the Velveeta makes it creamy. So ignore the calories and dig in. -- Joyce Howard, Food copy editor shopping list
- 1 tablespoon vegetable oil shopping list
- 1 pound elbow macaroni shopping list
- 8 tablespoons (1 stick) plus 1 tablespoon butter shopping list
- 1/2 cup (2 ounces) shredded muenster cheese shopping list
- 1/2 cup (2 ounces) shredded mild cheddar cheese shopping list
- 1/2 cup (2 ounces) shredded sharp cheddar cheese shopping list
- 1/2 cup (2 ounces) shredded Monterey Jack shopping list
- 2 cups half-and-half shopping list
- 1 cup (8 ounces) Velveeta, cut into small cubes shopping list
- 2 large eggs, lightly beaten shopping list
- 1/4 teaspoon seasoned salt shopping list
- 1/8 teaspoon freshly ground black pepper shopping list
How to make it
- Preheat the oven to 350 degrees. Lightly butter a deep 2 1/2-quart casserole.
- Bring the 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 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 salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
- Bake until it's bubbling around the edges, about 35 minutes. Serve hot. Makes 4 to 6 servings
- Note: It is sometimes difficult to buy some of the cheeses shredded. So we often buy blocks of the cheese, shred what's needed, and freeze the rest for the next time we make this dish. Who knows? You might have another craving for it at Christmas.
- "Labelle Cuisine : Recipes to Sing About" by Patti LaBelle, Laura B. Randolph and Laura Randolph Lancaster
People Who Like This Dish 16
- reviews Anycity, Anystate
- georgesgirlnumber1 Hinsdale, NH
- lizzconn Naas Co Kildare, IE
- dragonflyma Bloomingburg, NY
- janicebird56 Burlington
- dentaltp Cleveland, Ohio
- cricket83 Inman, SC
- grandmacooks Somewhere In , VA
- butterflysue Pacifica, CA
- mrsreynolds07 Lafayette, IN
- Plus 6 othersFrom around the world!
The Cookchef2 Las Vegas, NV
The Rating3 people
I have Patti Labelle's cook book and this is one of my favorites.. When I need comfort, this does the trick.. Good post.linebb956 in La Feria loved it
I finally copied this recipe and when I did, I saw Patti LaBelle mentioned. Believe it or not, I remember copying down this recipe when I saw Patti make it with (Martha Stewart?)...anyway, I never saw it again and never got to make it, so now I've g...moregeorgesgirlnumber1 in Hinsdale loved it
Well, I just made it and I told my husband it was a little different recipe for macaroni and cheese. After his first taste he responded, "you can keep this one!" I said, "well thanks, daddy." lol But, you get what he meant. We really liked it. ...moregeorgesgirlnumber1 in Hinsdale loved it
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