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Ingredients
you will need for
Patti
Labelles Macaroni Cheese Recipe
1
tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild cheddar cheese
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper
Directions for
over Rainbow Macaroni and Cheese
1. Preheat the oven
to 350 degrees F. Lightly butter a deep 2 and a half quart casserole.
2. Bring a large pot
of slated 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 to the cooking pot.
3. In a small saucepan,
melt 8 tablespoons of the butter. Stir into the macaroni. In a large bowl,
mix the Muenster, mild and sharp cheddar, and Monterey Jack cheeses. To
the macaroni, add the half-and-half, 1 and a half cups of the shredded
cheese, the cubed Velveeta, and the eggs. Season the over the rainbow
macaroni and cheese with the salt and pepper.
4. Transfer to the
buttered casserole. Sprinkle with the remaining 1/2 cup cheddar cheese
and dot with the remaining 1 tablespoon of butter.
5. Bake until it's
bubbling around the edges, about 35 minutes. Serve hot.
Makes 4 to 6 servings.
(c) Patti Labelle over
Rainbow Macaroni and Cheese "Labelle
Cuisine"
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