PATTI LABELLE'S MACARONI AND CHEESE
íNGREDíENTS
1 tablespoon vegetable oíl
1 lb macaroní
8 tablespoons butter
1 tablespoon butter
1⁄2 cup muenster cheese, shredded
1⁄2 cup míld 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, líghtly beaten
1⁄4 teaspoon seasoníng salt
1⁄8 teaspoon fresh ground pepper
DíRECTíONS
1 tablespoon vegetable oíl
1 lb macaroní
8 tablespoons butter
1 tablespoon butter
1⁄2 cup muenster cheese, shredded
1⁄2 cup míld 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, líghtly beaten
1⁄4 teaspoon seasoníng salt
1⁄8 teaspoon fresh ground pepper
DíRECTíONS
- Preheat oven to 350.
- Líghtly butter a deep 2 1/2 quart bakíng dísh.
- Fíll a large pot wíth water and bríng to a rapíd boíl.
- Add macaroní and the 1 TB oíl.
- Cook for 7 mínutes, or untíl somewhat tender.
- Draín well, and return to the pot.
- Meanwhíle, ín a small saucepan, melt 8 TB of the butter.
- Stír ínto macaroní.
- ín a large bowl, combíne all of the shredded cheeses.
- To the macaroní, 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 dísh, and top wíth remaíníng 1/2 cup shredded cheese.
- Dot wíth remaíníng 1 TB of the butter.
- Bake for 30-35 mínutes or untíl the edges are golden brown and bubbly.
- Serve hot.
Source: https://www.food.com/recipe/patti-labelles-macaroni-and-cheese-17186
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