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Fill Up on Patti Labelle‘s Mac and Cheese



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.

Serve hot.

Serves 8.


For more content of Miss Patti and Paul, watch Paul’s holiday special with Patti Labelle; Home For the Holidays!