Listen Live
Praise 102.5 Featured Video

Patti LaBelle’s “Over The Rainbow” Mac & Cheese

Serves: 8


1 Tbsp. vegetable oil 

1 lb. macaroni 

8 Tbsp. butter PLUS 1 Tbsp. butter 

1/2 cup muenster cheese, shredded 

1/2 cup mild cheddar cheese, shredded 

1/2 cup sharp cheddar cheese, shredded 

1/2 cup Monterey Jack cheese, shredded 

2 cups half-and-half 8 ounces Velveeta cheese, cubed 

2 eggs, lightly beaten 

1/4 teaspoon seasoning salt 

1/8 teaspoon fresh ground pepper


Preheat oven to 350 degrees F.

Lightly butter a deep 2 1/2 quart baking dish.






Fill a large pot with water and bring to a rapid boil. Add macaroni and the 1 tablespoon oil. Cook for 7 minutes, or until somewhat tender. Drain well, and return to the pot.

Meanwhile, in a small saucepan, melt 8 tablespoons of the butter. Stir into macaroni. In a large bowl, combine all of the shredded cheeses.

To the macaroni, add 1 1/2 cups of shredded cheeses, half-and-half, the cubed cheese and the eggs, and the seasoned salt and pepper.

Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese. Dot with remaining 1 tablespoon of the butter.

Bake for 30-35 minutes or until the edges are golden brown and bubbly. Serve hot.