Patti LaBelle’s Over the Rainbow Mac & Cheese

Day 37 – How has your life changed? I notice our schedules that we kept for the first week or two have completely gone out the window. I am still trying to keep some resemblance of order but it is failing. I have been going to bed about 3 am or 4 am (Netflix, News, or Disney+ keeping me awake all night) and waking up at 9:30 am to get my son up and moving. Sometimes I stay up but most of the time I end up falling back to sleep until 11 am.  I keep thinking things will change but so far no. Going back to “normal” is going to be tough when this all ends. I have started setting an alarm and now need to get dressed and not go back to my bedroom after I get my son up. That is the trap. If I go back to my room to get dressed I go back to sleep!

We are still eating lots of comfort food. I remember this recipe from “The Oprah Show” at least 15 years ago. I have used a variation on it ever since. If I don’t have the kind of cheese called for in the recipe I substitute whatever I have on hand. Sometimes it is all sharp cheddar, sometimes I throw in some Swiss or Gouda.  It is the proportions of the ingredients that make this recipe. For comfort food? This is the ULTIMATE!


This is a cross between the old Southern custard like macaroni and cheese and the creamy stove top macaroni and cheese.  I have made this using combinations of cheese including – Havarti, Swiss, Extra Sharp Cheddar, Colby Jack, and Monteray Jack. I have even topped it with Mozzarella to get the stringy cheese effect by putting it on at the end. Mmmmm.

We serve this with green vegetable and a green salad to complete the meal.

Patti Labelle's Over the Rainbow Mac & Cheese

  • Servings: 12
  • Difficulty: easy
  • Print


  • 1 pound elbow macaroni
  • 1/2 cup + 1 tablespoon butter
  • 4 oz muenster cheese, shredded
  • 4 oz  cheddar cheese, shredded
  • 4 oz  sharp cheddar cheese, shredded
  • 4 oz Monterey Jack cheese, shredded
  • 2 cups half & half
  • 8 oz Velveeta, cut into small cubes
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon black pepper, freshly ground


  1. Preheat oven to 350°F. Lightly butter a 9″ x 13″ casserole dish.
  2. Bring a large pot of water to a boil over high heat. Add the macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot.
  3. Stir in butter, cheeses ( leaving 1/2 cup of the cheddar), salt, and black pepper to the warm macaroni. Once the butter and cheeses have melted (you may need to turn the pot on low to warm it up a bit) add the 1/2 and 1/2 and beaten eggs.
  4.  Pour the macaroni into the buttered casserole. Sprinkle with the remaining cheese. Bake until it is bubbling around the edges, about 35 minutes. Serve hot.

11 Comments Add yours

  1. homeschoolguru says:

    Oh gosh, how amazing! I haven’t had a good mac and cheese in ages. Great heads up; thank you so much for this recipe.

    Liked by 1 person

    1. koolaidmoms says:

      Thanks! Hope you like it if you try it!

      Liked by 1 person

  2. I hate to admit it, but I haven’t eaten this much Mac’n Cheese since I was a teenager. lol 😜

    Liked by 1 person

    1. koolaidmoms says:

      This is one of the dishes all four of us can usually agree on eating! I love it!

      Liked by 1 person

  3. Jen says:

    That’s a lot of cheese! Yummy!!!!


  4. Pamela Beverly says:

    My sister made this macaroni and cheese this past Christmas. Very cheesy, which is what I like. I don’t like cheese-deficient macaroni and cheese.

    Now I want some!

    Liked by 1 person

    1. koolaidmoms says:

      There is definitely LOTS of cheese in this! So good!


  5. Erika says:

    This sounds like a very good choice of cheese. Yum!!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you, Erika!

      Liked by 1 person

      1. Erika says:

        You are welcome, Marci 😊

        Liked by 1 person

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