Over the Rainbow Macaroni and Cheese

"This is a recipe from Patti LaBelle. I changed a few measurements on it. It is always a big hit at any cookout!"
photo by Kat's Mom photo by Kat's Mom
photo by Kat's Mom
Ready In:




  • 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, 2 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 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.

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  1. This was phenomenal! Rich, creamy, delicious. The cubed Velvetta is like little gold nuggets hiding in the casserole. I followed the recipe exactly, and then decided to make it a second time -- in a HUGE casserole -- and added chopped ham and chopped broccoli. It was even better! The only drawback to this recipe is that you'd better make sure it's eaten right away, because it doesn't reheat very well. I had to add a LOT of milk to reheat it, and of course those little nuggets of Velvetta melted completely.
  2. This is a wonderful mac & cheese. It has such a wonderful flavor and the variety of cheese makes this dish outstanding! This was easy to prepare and well worth the effort. My family LOVED it!!!! I will be making this again soon.
  3. A great mac & cheese, but labor intensive. The extra butter on top just before baking seemed a bit over the top. It took me 45 minutes prep time, not 15 minutes. This makes much more than 4-6 servings. Made for the Cook-A-Thon for Kathy and Liza. Thanks.
  4. I also made this after I saw Patti on Oprah and I have to say that its the best "baked" macaroni and cheese I have ever made. Very creamy and cheesy and had the best flavor I have ever found in a baked macaroni and cheese. And I have made A LOT of recipes!! It does take some work, but Its worth it. You have to try this if you liked baked macaroni and cheese! I save this for special occasions too! Thanks for posting!
  5. Oh my God..........................This was the absolute best Mac and Cheese I have ever had. My family has asked me to make it again and again. My son must be the Mac and Cheese King, because he want's it weekly.....I had to plead with him to try it, just one bite.............now he won't even look at Kraft! Ha. This has been surprizinly a hit with Adults. I did not change one thing. Again, thank you for a AWESOME hit in my home.


I was born & raised in Cincinnati, Ohio married to a native from Cleveland, Ohio. I love golfing and experimenting on new dishes for the hubby!
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