Patti Labelle's Mac and Cheese
The "Godmother of Soul" does great comfort food too.
Patti Labelle's Mac and Cheese
Ingredients
- 1 tablespoon vegetable oil
- 1 lb macaroni
- 8 tablespoons (1 stick) 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 oz Velveeta cheese, cubed
- 2 eggs, lightly beaten
- 1/4 teaspoon seasoning salt
- 1/8 teaspoon freshly ground black pepper
Preparation
- Preheat oven to 350°F and lightly butter a 2 1/2 quart baking dish.
- Bring a large pot of salted water to a boil, then cook macaroni and add 1 tablespoon of the oil. Cook until somewhat tender, about 7 minutes.
- Drain well and return to pot.
- Meanwhile, in a small pan, melt the stick of butter. Stir into macaroni.
- In a large bowl, combine all the shredded cheeses.
- To the macaroni in the pot, add 1 1/2 cups of the shredded cheeses, the half and half, the cubed cheese, the eggs, and the seasoned salt and pepper.
- Transfer to prepared baking dish, then top with remaining 1/2 cup shredded cheese. Dot with remaining tablespoon of butter.
- Bake until edges are golden brown and bubbly, 30-35 minutes. Serve hot.