Patti Labelle’s Macaroni and Cheese


Macaroni and Cheese:


2 large eggs

1 lb macaroni

1/8 tsp freshly ground black pepper

1/4 tsp seasoning salt

1 tbsp vegetable oil

9 tbsp unsalted butter

1/2 cup mild cheddar cheese, shredded

1/2 cup sharp cheddar cheese, shredded

2 cups half-and-half

1/2 cup Monterey Jack cheese, shredded

1/2 cup Muenster cheese, shredded

8 oz Velveeta cheese


Cook the macaroni according to the package instructions until al dente.

In a medium bowl, beat together the eggs, pepper, and seasoning salt. Set aside.

In a large saucepan over medium heat, melt the butter. Add the vegetable oil and stir to combine.

Whisk in the egg mixture until well combined. Stir in the half-and-half.

Add the Velveeta cheese, cheddar cheese, Monterey Jack cheese, and Muenster cheese to the saucepan. Cook and stir until the cheese has melted and the mixture is smooth.

Drain the macaroni and add it to the saucepan. Stir until the macaroni is well coated with the cheese sauce.

Transfer the macaroni and cheese to a greased 9×13 inch baking dish. Bake at 350°F for 30-35 minutes, or until the top is golden brown and the edges are crispy.

Serve the macaroni and cheese hot and enjoy!

Note: You can add more or less of the cheeses to taste and adjust the consistency of the sauce as desired by adding more or less half-and-half.

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