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+ servings

Over The Rainbow Mac & Cheese

Made famous by Oprah & Patti LaBelle
Prep Time25 mins
Cook Time35 mins
Course: Dinner, Main, Main/Side
Cuisine: American
Keyword: 4 cheese macaroni and cheese, Oprah mac and cheese, over the rainbow mac and cheese, Patti LaBelle macaroni and cheese
Servings: 6
Calories: 738kcal


  • 1 tbs vegetable oil
  • 12 oz elbow macaroni
  • 9 tbs butter divided
  • 1/2 cup shredded Muenster cheese
  • 1/2 cup shredded mild Cheddar cheese
  • 1/2 cup shredded sharp Cheddar cheese
  • 1/2 cup shredded Monterey Jack
  • 2 cups half-and-half
  • 8 oz Velveeta , cut into small cubes
  • 2 large eggs lightly beaten
  • 1/4 tsp seasoned salt
  • 1/8 tsp freshly ground black pepper
  • !/4 cup dry plain bread crumbs optional


  • Preheat the oven to 350F/180C. Lightly butter a deep 2 1/2-quart/2L 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 Monterey 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. Sprinkle with bread crumbs if using.
  • Bake until it's bubbling around the edges, about 35 minutes. Serve hot.


Serving: 1serving | Calories: 738kcal | Carbohydrates: 51g | Protein: 28g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 183mg | Sodium: 1132mg | Potassium: 421mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1625IU | Vitamin C: 1mg | Calcium: 600mg | Iron: 1mg