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Over-the-Rainbow Macaroni and Cheese RECIPE

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

This is what she had to say about this one: "This is Patti LaBelle's original recipe (singer). It is to die for!  Nothing fattening about this - SURE!! This will CLOG your arteries but it's soooooooooo good".


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

  • To Preheat the oven to 350°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.

Serves 4 to 6

Shirley Cline

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