OVER-THE-RAINBOW MACARONI AND CHEESE Patti Labelles recipe 1 tablespoon vegetable oil 1 pound elbow macaroni 8 tablespoons (1 stick) plus 1 tablespoon butter 1/2 cup (2 ounces) shredded Muenster cheese 1/2 cup (2 ounces) shredded mild Cheddar cheese 1/2 cup (2 ounces) shredded sharp Cheddar cheese 1/2 cup (2 ounces) shredded Monterey Jack 2 cups half-and-half 1 cup (8 ounces) Velveeta, cut into small cubes 2 large eggs, lightly beaten 1/4 teaspoon seasoned salt 1/8 teaspoon freshly ground black pepper Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole. 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 the eggs. Season with the salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of the shredded cheese and buttered casserole. Sprinkle with the remaining 1/2 cup of the shredded cheese and dot with the remaining 1 tablespoon of butter. Bake until its bubbling around the edges, about 35 minutes. Serve hot. Makes 4 to 6 servings. Pattis Pointers: She mentions that if you dont want to use all the cheeses (and really, its what makes this dish) you can just use Velveeta and sharp Cheddar. She also says if you REALLY want to make this Over the Moon, add an extra stick of butter (which I have yet to try but figure next time I will). If you use the two sticks of butter, substitute milk for the half-and-half.
Posted on: Sun, 23 Nov 2014 23:42:53 +0000
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