Patti Labelle's Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is the best macaroni and cheese I have ever tasted. Ingredients:
1 tablespoon vegetable oil |
1 lb macaroni |
8 tablespoons butter |
1 tablespoon butter |
1/2 cup muenster cheese, shredded |
1/2 cup mild cheddar cheese, shredded |
1/2 cup sharp cheddar cheese, shredded |
1/2 cup monterey jack cheese, shredded |
2 cups half-and-half |
8 ounces velveeta cheese, cubed |
2 eggs, lightly beaten |
1/4 teaspoon seasoning salt |
1/8 teaspoon fresh ground pepper |
Directions:
1. Preheat oven to 350.
2. Lightly butter a deep 2 1/2 quart baking dish.
3. Fill a large pot with water and bring to a rapid boil.
4. Add macaroni and the 1 TB oil.
5. Cook for 7 minutes, or until somewhat tender.
6. Drain well, and return to the pot.
7. Meanwhile, in a small saucepan, melt 8 TB of the butter.
8. Stir into macaroni.
9. In a large bowl, combine all of the shredded cheeses.
10. To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.
11. Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
12. Dot with remaining 1 TB of the butter.
13. Bake for 30-35 minutes or until the edges are golden brown and bubbly.
14. Serve hot.
15. Serves 8.
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