Pattie LaBelle's Macaroni and Cheese
1 tablespoon vegetable oil
1 pound elbow macaroni
1/2 cup butter PLUS 1 tablespoon
1/2 cup shredded Muenster cheese
1/2 cup shredded mild Cheddar cheese
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cups half & half
1 cup Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
Preheat oven to 350 degrees F. Lightly butter a deep 2- 1/2 quart
casserole. Bring a large pot of water to a boil over high heat, add the
oil then the elbow macaroni and cook until macaroni is just tender (about
7 minutes). Do not overcook. Drain well and return to the pot. In a small
saucepan, melt the first measure of butter. Stir into the macaroni. In a
large bowl, mix the Muenster, mild and sharp Cheddar cheese and the
Monterey Jack cheese. To the macaroni, add the half and half, 1-1/2 cups
of the shredded cheeses, the cubed Velveeta and the eggs. Season with
salt and pepper. Transfer to the buttered casserole. Sprinkle with the
remaining 1/2 cup of cheese and dot with the remaining butter. Bake until
it is bubbling around the edges, about 35 minutes. Serve hot.
Recipe URL:
http://www.cdkitchen.com/recipes/recs/12/Patti_LaBelles_Mac_and_Cheese135
43.shtml
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