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Over-the-Rainbow Macaroni and Cheese
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Recipe created by Patti LaBelle Patti LaBelle says that the sure sign of a good cook is if their macaroni and cheese will make you cry! According to Oprah, Patti's version just might bring tears to your eyes. Servings: Serves 4 to 6 Ingredients: Over-the-Rainbow Macaroni and Cheese | |
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 |
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 |
Directions:
Preheat the oven to 350 degrees F. 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 eight 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.
Nutritional Information:
798 calories, 49.3 grams of fat, 28.6 grams saturated fat, 202 mg cholesterol, 786 mg sodium, 61.0 grams carbohydrates, 27.7 grams protein, 1.8 grams fiber
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