Patti's Over-the-Rainbow Macaroni and Cheese More Cool Weather Cooking Pasta Gratin with Mushrooms and Fontina Cheese Macaroni con Chile con Queso Patti's Over-the-Rainbow Macaroni and Cheese Faux Fettucine Alfredo Main Recipe Index Share this recipe with your friends! Makes 4 to 6 servings This is Patti LaBelle's famous macaroni and cheese from LaBelle Cuisine. (She also likes to up the ante by increasing the butter to 2 sticks, substituting milk for the half-and-half in that case.) When I tested this dish for Patti's book, Patrick and I ate the whole batch between us--it's that good! If you wish, you can use 10 ounces Cheddar and 8 ounces Velveeta, but it won't be quite the same as using all five of the cheeses listed below. 1 pound elbow macaroni 8 tablespoons plus 1 tablespoon unsalted butter 1/2 cup (2 ounces) shredded Muenster cheese 1/2 cup (2 ounces) shredded sharp Cheddar cheese 1/2 cup (2 ounces) shredded mild Cheddar cheese 1/2 cup (2 ounces) shredded Monterey jack cheese 2 cups half-and-half 1 cup (8 ounces) Velveeta, cut into small cubes 2 large eggs. lightly beaten 1/4 teaspoon salt, preferably seasoned salt 1/8 teaspoon freshly ground black pepper 1. Preheat the oven to 350š. Lightly butter a deep 2 1/2-quart casserole. 2. Bring a large pot of lightly salted water to a boil over high heat. Add the macaroni and cook until the macaroni is just tender, about 8 minutes. Do not overcook. Drain well and return to the cooking pot. 3. In a small saucepan, melt 8 tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, Cheddars, and Monterey jack cheeses. Add the half-and-half, 1 1/2 cups of the shredded cheese, the Velvetta and the eggs to the macaroni and mix well. Season with the salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup shredded cheese and dot with the 1 tablespoon butter. 4. Bake until the casserole is bubbling around the edges. Serve hot.

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