1 tablespoon vegetable oil
1 lb macaroni
8 tablespoons butter
1 tablespoon butter
1/2 cup muenster 1 cheese, shredded
1/2 cup mild cheddar cheese, shredded
1⁄2 cup sharp cheddar cheese, shredded
1⁄ 2 cup monterey jack cheese, shredded
2 cups half-and-half
8 ounces Velveeta cheese, cubed
2 eggs, lightly beaten
1⁄4 teaspoon 1 seasoning salt
1⁄8 teaspoon fresh ground pepper
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
Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
salt and pepper.
Dot with remaining 1 TB of the butter.
Bake for 30-35 minutes or until the edges are golden brown and bubbly.
For more content of Miss Patti and Paul, watch Paul’s holiday special with Patti Labelle; Home For the Holidays!