Over-the-Rainbow Macaroni and Cheese
Recipe created by Patti LaBelle
From the show Recipes to Remember
Serves 4 to 6
Patti LaBelle says that the sure sign of a good cook is if their macaroni
and cheese will make you cry! According to Oprah, Patti's version just
might
bring tears to your eyes.
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 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
From:
http://www.oprah.com/foodhome/food/recipes/food_20020726_overrainbow.jhtml
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