Patti Labelle Macaroni And Cheese Food

PATTI LABELLE'S MACARONI AND CHEESE

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.

PATTI LABELLE'S MACARONI AND CHEESE RECIPE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Grease a deep, 2 1/2-quart baking dish with butter.
• Fill a large pot with water. Mix in the vegetable oil and bring to a boil. Add the macaroni and cook until al dente, about 7 minutes. Drain well and rinse with cold water.
• Melt 8 tablespoons of butter in the microwave or a saucepan. Pour the butter into the macaroni and stir.
• In a large bowl, combine the shredded Muenster, mild cheddar, sharp cheddar, and Monterey Jack cheeses.
• Add 1 1/2 cups of the cheeses to the macaroni. Stir in the half-and-half, Velveeta, and eggs; season with salt and pepper.
• Transfer the mac and cheese into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheese evenly. Top with the remaining 1 tablespoon of butter.
• Bake for 30 to 35 minutes or until the top turns golden brown and the cheeses start to bubble. Serve hot. Enjoy!

PATTI LABELLE'S MAC AND CHEESE

Steps:

• Preheat the oven to 350 degree F. Grease a 2 1/2 quart baking dish. Add the oil to a large pot of water. Bring to a boil over high heat. Add the macaroni and cook until al dente (7-8 minutes). Drain the pasta well and return to the pot. Add the melted butter and stir well. In a bowl, combine the Muenster, mild and sharp Cheddars, and the Monterey Jack cheeses. Stir the half and half into the macaroni. Reserve 1/2 cup of the shredded cheese mixture and set aside. Add the remaining shredded cheese to the macaroni. Stir well. Add the Velveeta, eggs, salt, and pepper. Mix well. Pour the macaroni mixture into the prepared baking dish. Sprinkle with the reserved 1/2 cup of shredded cheese and dot with the butter. Place the baking dish in the oven and bake at 350 degrees F for 35 minutes or until hot and bubbly.

PATTI LABELLE'S MACARONI AND CHEESE RECIPE - (3.8/5)

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 tablespoon oil. Cook for 7 minutes, or until somewhat tender. Drain well, and return to the pot. Meanwhile, in a small saucepan, melt 8 tablespoon 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.

OVER THE RAINBOW MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
• Bring the 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 to the cooking pot.
• In a small saucepan, melt eight 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, 2 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.
• Bake until it's bubbling around the edges, about 35 minutes. Serve hot.