By nlejune
Patti Labelle's Macaroni and Cheese
13 steps
Prep:20minCook:40min
best mac and cheese
Updated at: Thu, 17 Aug 2023 07:33:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
26
High
Nutrition per serving
Calories610.8 kcal (31%)
Total Fat35.8 g (51%)
Carbs49.1 g (19%)
Sugars6.2 g (7%)
Protein21.8 g (44%)
Sodium685.6 mg (34%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 tablespoonvegetable oil
1 lbmacaroni
8 tablespoonsbutter
1 tablespoonbutter
½ cupmuenster cheese
shredded
½ cupmild cheddar cheese
shredded
½ cupsharp cheddar cheese
shredded
½ cupmonterey jack cheese
shredded
2 cupshalf-and-half
8 ouncesvelveeta cheese
cubed
2eggs
lightly beaten
¼ teaspoonseasoning salt
⅛ teaspoonpepper
fresh ground
Instructions
Step 1
Preheat oven to 350.
OvenPreheatStep 2
Lightly butter a deep 2 1/2 quart baking dish.
Baking dishStep 3
Fill a large pot with water and bring to a rapid boil.
PotStep 4
Add macaroni and the 1 TB oil.
Step 5
Cook for 7 minutes, or until somewhat tender.
Step 6
Drain well, and return to the pot.
StrainerStep 7
Meanwhile, in a small saucepan, melt 8 TB of the butter.
Sauce PanStep 8
Stir into macaroni.
Step 9
In a large bowl, combine all of the shredded cheeses.
BowlStep 10
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.
KnifeBowlStep 11
Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
Baking dishStep 12
Dot with remaining 1 TB of the butter.
Step 13
Bake for 30-35 minutes or until the edges are golden brown and bubbly.
OvenHeatNotes
4 liked
0 disliked
Easy
Delicious
Go-to
Kid-friendly
Makes leftovers
