PATTI LABELLE RECIPES RECIPES

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PATTI LABELLE'S MAC & CHEESE | JUST A PINCH RECIPES



Patti LaBelle's Mac & Cheese | Just A Pinch Recipes image

Hands down the best Mac and Cheese I have ever had! First few times I used regular salt and finally realized it said seasoned salt, believe me seasoned salt makes all the difference in the world! I'll be honest, I add more cheese than called for and use a little more seasoned salt and pepper. More Cheesey goodness right?? LOL!!

Provided by Victoria Ross @fairygirl3869

Categories     Pasta Sides

Prep Time 30 minutes

Cook Time 35 minutes

Yield 4

Number Of Ingredients 12

1 tablespoon(s) vegetable oil
1 pound(s) elbow macaroni
8 tablespoon(s) butter, plus 1 tablespoon butter
1/2 cup(s) shredded muenster cheese
1/2 cup(s) shredded mild cheddar cheese
1/2 cup(s) shredded sharp cheddar cheese
1/2 cup(s) shredded monterey jack cheese
2 cup(s) half and half
1 cup(s) velveeta, cut into small cubes (8ozs)
2 large eggs, lightly beaten
1/4 teaspoon(s) seasoned salt
1/8 teaspoon(s) freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees. Lightly butter a deep 2 1/2 quart casserole dish.
  • Bring a large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return the the cooking pot.
  • In a small saucepan, melt the 8 tablespoons of butter. Stir into the macaroni. In a large bowl, mix all of the shredded cheeses. To the macaroni, add the half and half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with the salt and pepper. Mix well.
  • Transfer to the buttered casserole dish. Sprinkle with the remaining 1/2 cup of shredded cheeses and dot with the remaining 1 tablespoon of butter.
  • Bake in preheated oven until it's bubbling around the edges, about 35-40 minutes. Serve hot.

PATTI LABELLE'S MACARONI AND CHEESE RECIPE - FOOD.COM



Patti Labelle's Macaroni and Cheese Recipe - Food.com image

Got this off of the "Good Morning America" website after I saw her cook this on the show. This is the best macaroni and cheese I have ever tasted!!

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 lb macaroni
8 tablespoons 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 ounces Velveeta cheese, cubed
2 eggs, lightly beaten
1/4 teaspoon seasoning salt
1/8 teaspoon fresh ground pepper

Steps:

  • Preheat oven to 350.
  • Lightly butter a deep 2 1/2 quart baking dish.
  • Fill a large pot with water and bring to a rapid boil.
  • Add macaroni and the 1 TB oil.
  • Cook for 7 minutes, or until somewhat tender.
  • Drain well, and return to the pot.
  • Meanwhile, in a small saucepan, melt 8 TB of the butter.
  • Stir into macaroni.
  • In a large bowl, combine all of the shredded cheeses.
  • To the macaroni, 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 dish, and top with remaining 1/2 cup shredded cheese.
  • Dot with remaining 1 TB of the butter.
  • Bake for 30-35 minutes or until the edges are golden brown and bubbly.
  • Serve hot.
  • Serves 8.

Nutrition Facts : Calories 631.8, FatContent 38.8, SaturatedFatContent 23, CholesterolContent 153.5, SodiumContent 749.7, CarbohydrateContent 48.3, FiberContent 1.8, SugarContent 4.1, ProteinContent 22.4

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