Baked Mac and Cheese Recipe Patti LaBelle | Over the Rainbow

This five-cheese mac and cheese recipe combines one pound of elbow macaroni with equal parts sharp cheddar, mild cheddar, Muenster, Monterey Jack, and cubed Velveeta.

Boil the pasta eight minutes until al dente, toss immediately with melted butter, then fold in the shredded cheese blend, eggs, and half-and-half until the mixture looks soupy.

Transfer to a buttered 9x13 glass baking dish, scatter reserved cheese over the top, and bake uncovered at 350 degrees for 30 to 35 minutes until the edges turn golden brown and bubbly.

Rest the casserole ten minutes before serving to allow the creamy interior to set.

Gather Muenster, cheddar, Monterey Jack, and Velveeta for the ultimate five-cheese blend.

The Five-Cheese Lineup

This recipe demands a full pound of cheese per pound of pasta. The combination creates distinct layers of flavor and texture impossible to achieve with single-variety versions. Sharp cheddar provides the foundational tang. Mild cheddar adds bulk without overwhelming the palate. Muenster delivers superior meltability and that characteristic cheese pull. Monterey Jack contributes moisture and a subtle sweetness. Velveeta acts as the stabilizer, preventing the sauce from breaking or turning grainy during baking.

Cube the Velveeta

Cut the Velveeta into uniform half-inch cubes rather than shredding it. Cubed cheese melts slowly during the 35-minute bake, creating distinct pockets of molten liquid cheese throughout the casserole. Shredded Velveeta disperses immediately into the sauce and results in a drier, less interesting texture. These cheese cubes are the secret to the "Over the Rainbow" signature consistency.

Grate Fresh Blocks

Avoid pre-shredded cheese bags. Manufacturers coat shredded cheese with cellulose to prevent clumping in the package. This anti-caking agent inhibits melting and leaves a gritty, grainy texture in baked mac and cheese. Buy blocks and grate them yourself on the large holes of a box grater. The difference in sauce smoothness is immediate and significant.

Reserve the Crust

• Set aside 1 cup of the shredded cheese blend before mixing the casserole
• Scatter this reserved cheese over the top immediately before baking
• This creates the crispy, golden-brown edges characteristic of soul food mac and cheese
• Use mostly cheddar in the reserved cup for maximum browning

Boil elbow macaroni until al dente before tossing with melted butter and seasonings.

Cook to Al Dente Only

Boil one pound of elbow macaroni in heavily salted water for exactly eight minutes. The pasta must retain a firm bite in the center. Overcooked noodles turn to mush during the 35-minute bake. Undercooked pasta absorbs too much sauce and leaves the center hard. Test a piece at the seven-minute mark. Drain immediately when the timer hits eight minutes. Do not rinse. The starch coating helps the cheese sauce adhere.

Hot Butter Coating

Transfer the drained macaroni back to the hot pot. Add one stick of melted butter immediately. Stir vigorously until every curve and hollow of the elbow macaroni carries a butter sheen. This step prevents the noodles from clumping into a solid mass. The butter creates a lipid barrier that keeps the pasta separate and slick. Work quickly while the pot retains residual heat. Cold noodles resist butter absorption and result in greasy pools rather than uniform coating.

Season the Foundation

Sprinkle one teaspoon of seasoned salt and half teaspoon of black pepper over the buttered noodles. Toss to distribute evenly. This base seasoning penetrates the pasta itself rather than sitting only in the cheese sauce. The seasoned salt provides complexity beyond plain sodium. Some cooks add a pinch of paprika or cayenne here for warmth. The hot butter helps the spices bloom and release their aromatic oils before the dairy components enter the pot.

Mix the hot pasta with shredded cheeses, eggs, and half-and-half until well combined.

Layer the Cheeses

Dump three cups of the shredded cheese blend directly onto the hot buttered noodles. Stir immediately. The residual heat begins melting the sharp cheddar, mild cheddar, Muenster, and Monterey Jack into strands that coat each piece. Add the cubed Velveeta next. Fold gently to distribute the cubes evenly without breaking them apart. These cubes remain intact until baking, creating pockets of liquid gold.

Bind with Eggs and Dairy

Beat two large eggs with two cups of half-and-half in a separate bowl. Pour this mixture over the macaroni and cheese. The eggs act as a binder that sets the casserole during baking. Half-and-half provides the liquid necessary for a creamy texture without the heaviness of heavy cream. Some modern adaptations swap the eggs for a bechamel base, but the original recipe relies on this egg-dairy emulsion.

Mix to Soupy Consistency

Stir until the mixture looks almost too wet. The pasta absorbs significant liquid during the 35-minute bake. If the mixture looks perfect in the bowl, it emerges dry and stiff from the oven. The texture should resemble loose pancake batter clinging to the noodles. Every piece of macaroni must carry cheese shreds and visible Velveeta cubes. Scrape the bottom of the pot repeatedly to prevent cheese from settling.

Transfer the mixture to a buttered baking dish and top with remaining cheese cubes.

Prep the Pan

Coat a 9x13 inch glass baking dish with softened butter. Cover bottom and sides completely. This prevents sticking and creates a golden crust on the edges. Use a paper towel to spread an even layer. Cooking spray leaves residue and fails to provide the same release.

Transfer the Mix

Pour the macaroni mixture from the pot into the buttered dish. Fill to three-quarters full. Spread with a silicone spatula to create an even layer. Press gently to remove air pockets. The surface should look bumpy with visible Velveeta cubes protruding. This uneven texture creates the signature crust.

Add the Top Layer

Scatter the reserved one cup of shredded cheese evenly across the surface. Cover all bare spots where noodles show through. This layer fuses into a golden blanket during baking. Shake the pan gently to settle cheese into crevices. Dot with extra butter pats if desired for additional browning.

Final Moisture Check

Shake the dish gently. The mixture should jiggle slightly indicating sufficient moisture. If it appears stiff or dry, drizzle two tablespoons of half-and-half around the edges. Verify Velveeta cubes remain distinct and have not dissolved. The dish is ready for the oven when the surface glistens with dairy fat.

Bake at 350 degrees until the edges turn golden brown and bubbly.

Set the Temperature

Slide the dish onto the center rack of a preheated 350 degree oven. Bake uncovered for 30 to 35 minutes. The uncovered method allows moisture to escape and concentrates the cheese flavor. Position the rack in the middle to prevent the bottom from burning before the top browns.

Watch for the Signs

Look for bubbling around the perimeter. The center should jiggle slightly when shaken. Edges turn golden brown and develop a crispy crust. The top cheese layer melts into a cohesive golden blanket. If the surface remains pale after 35 minutes, engage the broiler for 2 to 3 minutes. Watch constantly to prevent burning.

Rest Before Serving

Remove from oven and rest 10 minutes. This allows the cheese sauce to thicken and set. Cutting immediately causes the creamy interior to run across the plate. The resting period lets the eggs fully firm up the structure. Serve directly from the baking dish for casual meals or spoon onto plates for formal presentation.

Storage and Reheating

• Refrigerate leftovers within two hours
• Reheat individual portions in microwave covered with damp paper towel
• Restore oven-baked texture by reheating at 325 degrees for 15 minutes
• Add splash of milk if mixture appears dry