Patti LaBelle's Over the Rainbow Mac and Cheese

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Pasta & Grains

  • 1 lb Elbow macaroni

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Dairy

  • 1 tbsp Butter
  • 1/2 cup Butter plus
  • 1/2 cup Cheddar cheese, mild
  • 1/2 cup Cheddar cheese, sharp
  • 2 cups Half & half
  • 1/2 cup Monterey jack cheese
  • 1/2 cup Muenster cheese
  • 1 cup Velveeta

Found on keyingredient.com

Description

Ingredients

• 1 tablespoon vegetable oil
• 1 pound elbow macaroni
• ½ cup butter PLUS
• 1 tablespoon butter
• ½ cup Muenster cheese, shredded
• ½ cup mild Cheddar cheese, shredded
• ½ cup sharp cheddar cheese, shredded
• ½ cup Monterey Jack cheese, shredded
• 2 cups half & half
• 1 cup Velveeta, cut into small cubes
• 2 large eggs, lightly beaten
• ¼ teaspoon salt
• ⅛ teaspoon black pepper, freshly ground

Directions

• Directions Preheat oven to 350 degrees F. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot. In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half and half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter. Bake until it is bubbling around the edges, about 35 minutes. Serve hot.
• Preheat oven to 350 degrees F. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot. In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half and half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter. Bake until it is bubbling around the edges, about 35 minutes. Serve hot.