Patti Labelle's recipe for Over-the-Rainbow Macaroni and Cheese calls for ingredients such as elbow macaroni, butter, half-and-half, eggs, salt and pepper. It includes five different types of cheeses, including Muenster, sharp cheddar, mild cheddar, Monterey jack and Velveeta. The recipe can be found at Oprah.com.
First, preheat the oven to 350 degrees Fahrenheit. Grease a 2 1/2-quart casserole dish with butter. Cook 1 pound of elbow macaroni with 1 tablespoon of vegetable oil in boiling salted water until tender. Drain well, and then transfer the macaroni back to the cooking pot.
Melt one stick of butter in a small saucepan, add the melted butter to the macaroni and stir well. Mix 1/2 cup each of shredded Muenster cheese, mild cheddar cheese, sharp cheddar cheese and Monterey Jack cheese in a separate bowl. Add 2 cups of half-and-half, 1 1/2 cups of the cheese mixture, 1 cup of cubed Velveeta cheese and 2 lightly beaten eggs to the macaroni, and stir. Season with 1/4 teaspoon of seasoned salt and 1/8 teaspoon of freshly ground black pepper, and then transfer the macaroni to the casserole dish. Top with the remaining 1/2 cup of cheese and 1 tablespoon of butter.
Set the macaroni and cheese into the oven, and bake for about 35 minutes until bubbling around the edges.