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Patti LaBelle’s mac & cheese Recipe

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This recipe for Patti LaBelle’s mac & cheese is from The Rivard Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon vegetable oil,
1 pound elbow macaroni,
1/2 cup butter melted plus 1 tablespoon 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-and-half,
1 cup Velveeta cut into small cubes,
2 large eggs lightly beaten,
1/4 teaspoon salt,
1/8 teaspoon black pepper.
Directions:
Directions:
Preheat oven to 350° .

Lightly butter dish with 1 Tbsp. butter (2 1/2 quart casserole dish). Bring a large pot of water to a boil, add the oil, then the elbow macaroni and cook until macaroni is just tender. About seven minutes. Do not overcook. Drain well and return to pot.

Small saucepan, melt 1/2 c. of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild cheddar cheese,the sharp cheddar cheese, and the Monterey jack cheese. To the macaroni, add the half-and-half, 1/2 cups of the shredded cheeses, the cubes of Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole dish sprinkle with remaining half cup of cheese and the remaining butter.

Bake at 350 until bubbly around the edges. About 35 minutes. Serve hot.

 

 

 

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