Macaroni a nd cheese recipe? does anyone know patti labelles recipe? I want something classic nothin exotic?!
Answers: 1 lb of macaroni
from Oprah Show
Over-the-Rainbow Macaroni and Cheese
Recipe created by Patti LaBelle
From the show Recipes to Remember
Serves 4 to 6
Patti LaBelle says that the sure sign of a good cook is if their macaroni and cheese will make you cry! According to Oprah, Patti's version just might bring tears to your eyes.
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
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, 1 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 1/2 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.
Pati Labelle's Macaroni and Cheese Recipe
Ingredients:
Your Ingredients:
1-tbsp vegetable oil
1-pound elbow macaroni
8-tbsp (1 stick) plus 1-tbsp 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-tsp seasoned salt
1/8-tsp freshly ground black pepper
PREHEAT the oven to 350?F.
LIGHTLY butter a deep 2-1/2 quart casserole.
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 and return to cooking pot.
IN a small saucepan, melt eight tablespoons of the butter and stir into the macaroni.
IN a large bowl, combine the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. Blend well and set aside.
TO the macaroni, add the half-and-half, 1-1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs.
SEASON the mixture with salt and pepper and blend ingredients until well combined.
TRANSFER macaroni to the buttered casserole and sprinkle with the remaining 1/2-cup of shredded cheese. Dot with the remaining one tablespoon of butter.
BAKE until it’s bubbling around the edges, about 35-minutes.
SERVE hot with a box of tissues on the side.