PATTI LABELLE'S MACARONI AND CHEESE

PATTI LABELLE'S MACARONI AND CHEESE

~1 tablespoon vegetable oil
~1 pound of macaroni
~8 tablespoons of butter
~1 tablespoon of butter
~1/2 cup of Muenster cheese, shredded
~1/2 cup of mild cheddar cheese, shredded
~1/2 cup of sharp cheddar cheese, shredded
1/2 cup of Monterey Jack cheese, shredded
~2 cups half&half
~8 oz. Velveeta cheese, cubed
~2 eggs lightly beaten
~1/4 teaspoon seasoning salt
~1/8 teaspoon ground pepper

Preheat oven to 350 degrees. 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 2 tablespoon of oil. Cook for 7 minutes or until somewhat tender. Drain well and return to the pot. Meanwhile, in a small saucepan, melt 8 tablespoons 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 the shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper. Transfer to the prepared baking dish, and top with the remaining 1/2 cup of the shredded cheese. Dot with remaining 1 tablespoon of the butter. Bake for 30-35 minutes or until the edges are golden brown and bubbly. Serve hot. This recipe yields 8 servings.

Copied from Facebook