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!
Nutrition Facts : Calories 632 cal
PATTI LABELLE'S MACARONI AND CHEESE
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!!
Provided by yooper
Categories Cheese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
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 OVER THE RAINBOW MAC AND CHEESE
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
Categories Pasta Sides
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees. Lightly butter a deep 2 1/2 quart casserole dish.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. Bake in preheated oven until it's bubbling around the edges, about 35-40 minutes. Serve hot.
PATTI LABELLE'S MACARONI AND CHEESE RECIPE - (3.8/5)
Provided by á-33344
Number Of Ingredients 13
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.
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