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Patti Labelle's Macaroni and Cheese
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| Ingredients: Servings: 8 | |
| 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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