Patti LaBelle's Mac and Cheese
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Serves/Makes: 6
Ready in: 1-2 hrs
- 1 tablespoon vegetable oil
- 1 pound elbow macaroni
- 1/2 cup melted butter
- 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 cheese
- 2 cups half & half
- 1 cup cubed Velveeta cheese
- 2 large eggs, lightly beaten
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon cold butter, cut in bits
Preheat the oven to 350 degree F. Grease a 2 1/2 quart baking dish. Add the oil to a large pot of water. Bring to a boil over high heat. Add the macaroni and cook until al dente (7-8 minutes). Drain the pasta well and return to the pot. Add the melted butter and stir well. In a bowl, combine the Muenster, mild and sharp Cheddars, and the Monterey Jack cheeses. Stir the half and half into the macaroni. Reserve 1/2 cup of the shredded cheese mixture and set aside. Add the remaining shredded cheese to the macaroni. Stir well. Add the Velveeta, eggs, salt, and pepper. Mix well. Pour the macaroni mixture into the prepared baking dish. Sprinkle with the reserved 1/2 cup of shredded cheese and dot with the butter. Place the baking dish in the oven and bake the mac and cheese at 350 degrees F for 35 minutes or until hot and bubbly.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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