Request From: "Estela R. McDermott" >
Subject: Patti la Belle.s Macaroni and Cheese
I understand this is a very good macaroni and cheese and I would like
this recipe. Thanks


La Belle's Over-the-Rainbow Macaroni and Cheese

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounce) shredded Muenster cheese
1/2 cup (2 ounce) shredded mild Cheddar cheese
1/2 cup (2 ounce) shredded sharp Cheddar cheese
1/2 cup (2 ounce) shredded Monterey jack cheese
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 a large pot of salted water to a boil over high heat. Add
the oil, then the elbow macaroni. 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 8 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 the
salt and pepper. Transfer to the buttered casserole. Sprinkle with the
remaining 1/2 cup Cheddar cheese and dot with the remaining 1 tablespoon
butter. Bake until it s bubbling around the edges, about 35 minutes. Serve
hot. Makes 4 to 6 servings.

Linda


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