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T & T REC: Over the Rainbow Macaroni and Cheese

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Joined: Dec 9, 2005


Posted to Thread #134 at 8:03 pm on Dec 18, 2005

Over the Rainbow Macaroni and Cheese

Hubby absolutely loved this mac and cheese! Patti says if you donít want to use all five cheeses you can get away with just the Velveeta and Sharp Cheddar, it wonít be over the rainbow, but itíll be pretty good. And on special occasions, she sometimes adds an extra stick of butter, in which case it goes over the moon! If you use 2 sticks of butter, substitute milk for the half-and-half. - from Patti LaBelle

Makes 4 - 6 generous servings

1 T vegetable oil
1 lb elbow macaroni
8 T (1 stick) plus 1 tablespoon butter
1/2 c (2 oz) shredded Muenster cheese
1/2 c (2 oz) shredded Mild Cheddar cheese
1/2 c (2 oz) shredded Sharp Cheddar cheese
1/2 c (2 oz) shredded Monterey Jack cheese
2 c half-and-half
1 c (8 oz) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 t seasoned salt
1/8 t freshly ground black pepper

Preheat the oven to 350ļF. Lightly butter a deep 2 1/2 quart casserole dish.

Bring a 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 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 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 1 tablespoon of butter.

Bake until itís bubbling around the edges, about 35 minutes. Serve hot.

The man who carries a cat by the tail learns something that can be learned in no other way. - MTwain

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