In the late-1990s Patti LaBelle made macaroni and cheese on “Oprah.” With five kinds of cheese, including Velveeta, and lots of half-and-half, she called it “Over-the-Rainbow Macaroni and Cheese,” alluding to its richness and depth of flavor. This recipe is adapted from the original, which was printed in her cookbook “LaBelle’s Cuisine.” It switches up some of the cheese, omits the eggs and increases the amount of half-and-half to make a bechamel sauce, ensuring a supremely creamy and ultra-cheesy baked mac and cheese that pays homage to the original.
Leftovers may be refrigerated in a covered container for up to 4 days. Alternately, slice the cooked and cooled macaroni and cheese into bricks, tightly wrap in plastic wrap and freeze it. Defrost and reheat in the microwave.
The macaroni and cheese can be assembled, covered and refrigerated up to 1 day in advance.
Adapted from “LaBelle Cuisine” by Patti LaBelle (Clarkson Potter, 1999).
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Ingredients
measuring cupServings: 6-8
Directions
Step 1
Position a rack in the center of the oven and preheat to 350 degrees. Lightly grease a 9-by-13-inch casserole dish with 1 tablespoon of the butter.
Step 2
In a medium bowl, toss together the Parmesan, Monterey Jack, cheddar, muenster and Velveeta. Reserve about 3/4 cup of the cheese mixture for the topping.
Step 3
Bring a large pot of water to a boil over high heat. Add 1 teaspoon of the salt and the macaroni, and cook until just tender, stirring occasionally, about 6 minutes. Drain the pasta, give it a stir and set it aside while you make the sauce.
Step 4
In the same pot, over medium-high heat, melt the remaining 3 tablespoons of butter until it foams, about 2 minutes. Add the flour and whisk until the flour sizzles and turns blond without letting it brown, about 2 minutes. Whisk in 2 cups of the half-and-half. Reduce the heat to medium, switch to a rubber spatula and stir until the mixture thickens slightly, about 5 minutes. Stir in the remaining 1 1/2 cups of half-and-half and remove from the heat. Stir in the remaining 1 teaspoon of salt, black pepper and cayenne or chile pepper, if using.
Step 5
Add all but the reserved cheese mixture and stir until completely incorporated. Carefully stir in the cooked macaroni, breaking up any large pieces that may have stuck together, until just combined. The cheeses will not all be melted. Taste and adjust the seasonings, and then pour into the prepared 9-by-13-inch dish. Top with the reserved 3/4 cup of the cheese mixture.
Step 6
Bake, uncovered, for 15 to 25 minutes, or until the cheeses on top are melted and the mixture is bubbling and hot.
Step 7
Variations: For a stove-top version, keep the pasta and cheese in the pot and stir over low heat until the cheeses are melted and the macaroni is hot, about 10 minutes.
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Nutritional Facts
Per serving (based on 8)
Calories
576
Fat
36 g
Saturated Fat
20 g
Carbohydrates
53 g
Sodium
1012 mg
Cholesterol
99 mg
Protein
26 g
Fiber
2 g
Sugar
4 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “LaBelle Cuisine” by Patti LaBelle (Clarkson Potter, 1999).
Tested by G. Daniela Galarza.
Published November 12, 2020
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