Patti Labelle'S Macaroni And Cheese - cooking recipe

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
Preparation
    Preheat oven to 350.
    Lightly butter a deep 2 1/2 quart baking dish.
    Fill a large pot with water and bring to a rapid boil.
    Add macaroni and the 1 TB oil.
    Cook for 7 minutes, or until somewhat tender.
    Drain well, and return to the pot.
    Meanwhile, in a small saucepan, melt 8 TB of the butter.
    Stir into macaroni.
    In a large bowl, combine all of the shredded cheeses.
    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.
    Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
    Dot with remaining 1 TB of the butter.
    Bake for 30-35 minutes or until the edges are golden brown and bubbly.
    Serve hot.
    Serves 8.

Leave a comment