Patti LaBelle’s Macaroni & Cheese
Print
Patti LaBelles Macaroni & Cheese Recipe
Patti LaBelle is an iconic singer and also an amazing home cook. Her recipes are divine and I always wanted to try her macaroni and cheese pasta.
Ingredients
Scale
- 1 tablespoon of good ol' vegetable oil
- 1 pound of your favorite macaroni
- 8 tablespoons butter (get that rich kind!)
- 1 tablespoon more butter (for good measure)
- 1/2 cup Muenster cheese (shredded up real nice)
- 1/2 cup mild cheddar ('cause we're mixin' it up)
- 1/2 cup sharp cheddar (for that extra kick)
- 1/2 cup Monterey Jack (shredded like a pro)
- 2 cups half-and-half (creamy as a dream)
- 8 ounces Velveeta cheese (cubed (the secret touch))
- 2 eggs (lightly beaten, just like my grandma used to)
- 1/4 teaspoon seasoning salt (for a little spice)
- 1/8 teaspoon fresh ground pepper (none of that stale stuff!)
Instructions
- Get that oven fired up to 350, like the desert at noon.
- Take a deep 2 1/2 quart baking dish and butter it up, lightly now.
- Fill a pot, big as a canyon, with water, and bring 'er to a boil.
- Toss in your macaroni and that tablespoon of oil. Cook it for about 7 minutes or so, 'til it's a bit tender.
- Drain that macaroni well, and bring it on back to the pot.
- Now, melt yourself 8 tablespoons of that butter in a small saucepan, and stir it into the macaroni.
- Round up all them shredded cheeses in a large bowl.
- Add 1 1/2 cups of the shredded cheese, half-and-half, cubed cheese, eggs, seasoned salt, and pepper to the macaroni. Stir it like you mean it!
- Transfer to your buttered-up dish, and top it with the remaining 1/2 cup of shredded cheese.
- Dot it with that last tablespoon of butter, 'cause why not?
- Bake it up for 30-35 minutes, or until the edges are as golden as a Western sunset and bubbling like a hot spring.
- Serve it hot, friends and neighbors. Makes enough for 8, or maybe just one hungry cowboy.
