PATTI LABELLE MACARONI AND CHEESE RECIPES

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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

OVER THE RAINBOW MAC AND CHEESE RECIPE | PATTI LABELLE ...



Over the Rainbow Mac and Cheese Recipe | Patti LaBelle ... image

Provided by Patti LaBelle

Categories     side-dish

Total Time 1 hours 5 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 17

1/2 stick butter, cubed, plus more for greasing
2 tablespoons sea salt 
1 tablespoon vegetable oil 
1 pound elbow noodles
1 stick unsalted butter, melted
3 large eggs, whisked
1/2 teaspoon black pepper 
1/2 teaspoon seasoned salt 
1/2 cup shredded mild Cheddar
1/2 cup shredded sharp Cheddar
1/2 cup shredded Monterey Jack cheese 
1/2 cup shredded mozzarella
1/2 cup shredded muenster cheese 
1/2 cup shredded pepper Jack cheese 
1/2 cup shredded provolone
1/2 cup processed cheese product, such as Velveeta, cubed
1 cup cream 

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
  • Bring a large stockpot of water to a boil with the sea salt and oil. Add the noodles and cook for 7 minutes. Drain and cool the pasta.
  • Place the cooked noodles in a large bowl. Pour the melted butter over the pasta. Add 1/4 teaspoon of the pepper and 1/4 teaspoon of the seasoned salt and mix well, then add the eggs. Add the mild Cheddar, sharp Cheddar, Monterey Jack, mozzarella, muenster, pepper Jack and provolone, and mix thoroughly. Make sure the cheese is evenly mixed into the noodles. Transfer the noodles to the prepared casserole dish.
  • Sprinkle the dish with the remaining 1/4 teaspoon black pepper and 1/4 teaspoon seasoned salt, and top with the processed cheese product. Pour the cream over the top. Bake the mac and cheese until it starts to bubble around the edges, 35 minutes. Serve hot.

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