Over The Rainbow Macaroni And Cheese Recipes

PATTI LABELLE'S OVER THE RAINBOW MAC AND CHEESE

Steps:

• 1. Preheat oven to 350 degrees. Lightly butter a deep 2 1/2 quart casserole dish.
• 2. 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 the the cooking pot.
• 3. In a small saucepan, melt the 8 tablespoons of butter. Stir into the macaroni. In a large bowl, mix all of the shredded cheeses. To the macaroni, add the half and half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with the salt and pepper. Mix well.
• 4. Transfer to the buttered casserole dish. Sprinkle with the remaining 1/2 cup of shredded cheeses and dot with the remaining 1 tablespoon of butter.
• 5. Bake in preheated oven until it's bubbling around the edges, about 35-40 minutes. Serve hot.

OVER THE RAINBOW MACARONI AND CHEESE

Steps:

• 1. Preheat oven to 350 degrees F. Lightly butter a 2 1/2 quart casserole dish. Set aside.
• 2. Bring 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 mins. Do not overccok. Drain well. Return to the cooking pot. In a small saucepan, melt 8 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 shredded Cheese, the cubed Velveeta and the eggs. Season with the Seasoned salt and pepper. Transfer into the buttered casserole dish. Sprinkle with the remaining 1/2 cup of shredded cheeses and dot with the 1 tablespoon of butter. Bake until its bubbly around the edges, about 35 mins. Serve hot.

OVER THE RAINBOW MACARONI AND CHEESE

Steps:

• 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.

OVER-THE-RAINBOW MACARONI AND CHEESE

Steps:

• 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