PATTI LABELLE'S OVER THE RAINBOW MAC 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.
Nutrition Facts : Calories 986 calories, Fat 71.8877197374617 g, Carbohydrate 60.846499022149 g, Cholesterol 216.132640772178 mg, Fiber 1.82144310136507 g, Protein 26.3149549104675 g, SaturatedFat 43.9056546877585 g, ServingSize 1 1 Serving (523g), Sodium 492.092937797075 mg, Sugar 59.0250559207839 g, TransFat 4.13898795871667 g
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.
OVER THE RAINBOW MACARONI AND CHEESE
This is a recipe from Patti LaBelle. I changed a few measurements on it. It is always a big hit at any cookout!
Provided by Golfladee
Categories Cheese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1313.3, Fat 83.2, SaturatedFat 49.3, Cholesterol 330.8, Sodium 954.1, Carbohydrate 91.8, Fiber 3.7, Sugar 3.2, Protein 49.5
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