(from my Pattie LaBelle's cookbook)
1 Tbs. vegetable oil
1 lb. elbow macaroni
8 Tbs. butter + 1 Tbs.
1/2 cup (2 oz) Muenster cheese
1/2 cup (2 oz) mild cheddar cheese
1/2 cup (2 oz) sharp cheddar cheese
1/2 cup (2 oz) Monterey Jack cheese
2 cups half-and-half
1 cup (8 oz) Velveeta, cut up
2 large eggs, lightly beaten
1/4 tsp. seasoned salt
1/8 tsp. ground black pepper
Preheat the oven to 350 degrees. Lightly butter a deep 2 1/2 qt. casserole. Bring a large pot of salted water to a boil over high heat. Add the oil, then the macaroni, and cook until just tender. You can use this time to shred all your cheeses. Drain your noodles well and return to the cooking pot. Melt the 8 Tbs. of butter and stir into the macaroni. In a large bowl, mix your 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 salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of the shredded cheese and dot with the remaining 1 Tbs. of butter. Bake until it's bubbling around the edges, about 35 minutes. Serve hot. Serves 4-6
* I use this recipe only for special occasions! Pattie says that on really special occasions, she will sometimes add an extra stick of butter to take this recipe "over the moon". She says that if you do this, substitute milk for the half-and-half.
On an everyday basis... I make mine like my mother-in-law's and do it on the stovetop with cubed velveeta and milk. If I don't have time for Patti LaBelle's recipe and I want a baked version - I always use this one...
Aunt Kay's Mac-n-Cheese
1/2 lb. velveeta, grated
1/2 lb. cheddar, grated
2 cups macaroni noodles
1 cn. evaporated milk (I use about 3/4 of the can)
salt and pepper
Cook noodles until done, but still a little firm. Drain, place noodles in a buttered casserole dish. Salt and pepper, then spread the grated velveeta on first, topping with the cheddar. Pour a can of evaporated milk over the top, evenly. Cook in a 350 degree oven for 20-25 minutes.