Patti LaBelle’s Macaroni and Cheese Recipe

I was invited to a friend’s home this Thanksgiving where one of the courses served was Patti LaBelle’s magnificent macaroni and cheese. It’s been about three years since I made it myself and boy oh boy…did it bring back memories. Patti’s recipe is hands down, THE BEST that I have ever had the pleasure of preparing. Okay, okay, what I really meant to say is that the pleasure factor in eating this scrumptiously creamy mixture of good stuff will almost bring tears to my eyes! All right, maybe one or two have fallen but not in my macaroni and cheese. Nope…I had the good sense to turn my head. The saltiness of my tears would have completely messed up the balance of Patti’s ingredients. Speaking of tears, did you know that it’s healthy to shed them? The American International Worldwide Domestic & Foreign Embassy Society of The National Association of The Tear Shedding Consortium (aka “TAIWDFESTNATTSC”) says so right there in their brochure. I ordered one and was elated to find that I had been practicing healthy macaroni and cheese eating habits all along.

Your Ingredients:

1-tbsp vegetable oil
1-pound elbow macaroni
8-tbsp (1 stick) plus 1-tbsp butter
1/2-cup (2-ounces) shredded Muenster cheese
1/2-cup (2-ounces) shredded mild Cheddar cheese
1/2-cup (2-ounces) shredded sharp Cheddar cheese
1/2-cup (2-ounces) shredded Monterey Jack
2-cups half-and-half
1-cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4-tsp seasoned salt
1/8-tsp freshly ground black pepper

PREHEAT the oven to 350˚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 and cook until the macaroni is just tender, about 7 minutes. DO NOT overcook.

DRAIN well and return to cooking pot.

IN a small saucepan, melt eight tablespoons of the butter and stir into the macaroni.

IN a large bowl, combine the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. Blend well and set aside.

TO the macaroni, add the half-and-half, 1-1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs.

SEASON the mixture with salt and pepper and blend ingredients until well combined.

TRANSFER macaroni to the buttered casserole and sprinkle with the remaining 1/2-cup of shredded cheese. Dot with the remaining one tablespoon of butter.

BAKE until it’s bubbling around the edges, about 35-minutes.

SERVE hot with a box of tissues on the side.

Always Enjoy!