Best Somewhere Over The Rainbow Recipes
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!
Provided by Golfladee
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1313.3, Fat 83.2, SaturatedFat 49.3, Cholesterol 330.8, Sodium 954.1, Carbohydrate 91.8, Fiber 3.7, Sugar 3.2, Protein 49.5
OVER THE RAINBOW MACARONI AND CHEESE
I got this recipe from the Oprah Winfrey Show. It is a recipe of Patti Laballe. My friends and family RAVE about this when I make it
Provided by Karen Ward
Categories Other Main Dishes
Time 55m
Number Of Ingredients 12
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.
PATTI LABELLE'S OVER THE RAINBOW MAC AND CHEESE
Hands down the best Mac and Cheese I have ever had! First few times I used regular salt and finally realized it said seasoned salt, believe me seasoned salt makes all the difference in the world! I'll be honest, I add more cheese than called for and use a little more seasoned salt and pepper. More Cheesey goodness right?? LOL!!
Provided by Victoria Ross
Categories Pasta Sides
Time 1h5m
Number Of Ingredients 12
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.
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