Home » Pasta » Mac & Cheese Beyond the Rainbow.
As a member of the Amazon Associate program, I receive earnings from eligible purchases.
The mac and cheese at Over the rainbow is absolutely amazing because it is extremely cheesy.
Cheese enthusiasts will surely be thrilled when they try this mac and cheese dish.
This recipe is based off Patti LaBelle’s popular programme on Oprah, where she made a variety of creamy and delicious cheeses using different types of elbows.
This mac and cheese over the rainbow includes four, yes FOUR types of cheese. That’s definitely a great advantage for those of us who adore cheese. Additionally, it features Muenster cheese, which I absolutely adore but had never considered adding to a mac and cheese casserole.
The Recipe
Make It Better
This is an ideal recipe for additional ingredients that you enjoy.
In my opinion, this calls for some shrimp or lobster in it. Leftover beef, pork, and poultry also work well.
There are endless possibilities with this recipe. Broccoli is particularly notable in this preparation, adorned with a sliced, ripe tomato on top. If desired, you can also incorporate additional vegetables.
Over The Rainbow Mac & Cheese
Popularized by Oprah and Patti LaBelle.
Preparation Time:
Cooking Time:
Menu: Dinner, Entrée
Cuisine: American.
Keyword: 4 cheese macaroni and cheese, Oprah mac and cheese, over the rainbow mac and cheese, Patti LaBelle mac and cheese.
Servings: 6.
Calories: 738kcal.
Preheat the oven to 350F/180C. Gently grease a deep 2 1/
Go back to the cooking pot. Drain thoroughly. Avoid overcooking. Cook until the macaroni is only slightly soft, approximately 7 minutes, then include the oil and the elbow macaroni. Heat a large pot of water with salt until it boils rapidly.
Sprinkle the bread crumbs with the remaining one tablespoon of butter and scatter the remaining 1/2 cup of shredded cheese on top. Move the mixture to the casserole dish that has been greased with butter and season it with salt and pepper. Combine the half-and-half, 1 1/2 cups of shredded cheese, the diced Velveeta, and the eggs with the macaroni. Blend the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses together in a big bowl. Stir the melted eight tablespoons of butter into the macaroni using a small saucepan.
Bake until it’s simmering around the edges, approximately 35 minutes. Serve steaming.
The nutritional content of one serving includes 1mg of iron, 600mg of calcium, 1mg of vitamin C, 1625IU of vitamin A, 5g of sugar, 2g of fiber, 421mg of potassium, 1132mg of sodium, 183mg of cholesterol, 29g of saturated fat, 47g of fat, 28g of protein, 51g of carbohydrates, and 738kcal of calories.
Yes, Velveeta
While Velveeta is not considered a major ingredient in my cheese sauces, it plays a very special role in forming a crucial part of them – it prevents any separation and adds a unique quality. However, I don’t really consider it as cheese per se, because it’s not a spread. Even though I sometimes laugh at jokes about Velveeta, I think it is an essential ingredient in making a lot of things, like dips.
It functions, so kindly refrain from excluding it! However, that component aids in maintaining the smoothness of your cheese sauce, you only employ a small quantity, as mentioned. There is a greater amount in this recipe compared to my usual usage.
Outside the United States, it is extremely challenging to locate Velveeta, however, there exist numerous imitation formulas with which you can prepare your own, regrettably for my readers residing in the United Kingdom and the European Union.
