This past Sunday, was absolutely beautiful here in Atlanta.  As we were driving home from church my kids, Julian and Kayla, started to get hungry and were asking their all time favorite question “Mommy, what are we gonna eat?”  They started naming a list of things they were in the mood for, of course all of it was junk-food.  That’s when I decided I wanted to make some kid-friendly comfort food for them… homemade Macaroni and Cheese and Chicken Tenders.

Macaroni and Cheese

What kid doesn’t love homemade Mac and Cheese and fried chicken tenders.  I know mine do…. After I told them that’s what was in stored they couldn’t wait to eat. ;-)

The Ingredients are: shells pasta, half-and-half, vegetable oil, large eggs, shredded sharp cheddar cheese, shredded mild cheddar cheese, muenster cheese, monterrey cheese, velvetta cheese, unsalted butter.

In a large pot, boil salted water 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 the macaroni and return it to the pot.

In a small saucepan, melt eight tablespoons of the butter.  Stir the melted butter in the macaroni.

In a large bowl, mix 1/2 cup of the Muenster,1/2 of the mild and 1/2 of the sharp Cheddar, and 1/2 of the Monterrey 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.

 

That’s SOOOOOO Yummy! ;-)

Over-the Rainbow Macaroni and Cheese
by Patti Labelle
  • 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 Monterrey 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 Monterrey 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.

This is my kids favorite Macaroni and Cheese recipe…. just like it name it is Over-the Rainbow Macaroni and Cheese.

 



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