If Patti LaBelle is the Godmother of Soul, then Patti Labelle’s Mac and Cheese is the godmother of soul food! Nothing beats just how cheesy this dish is, with no less than five cheeses mixed into the creamy sauce and the tender noodles. Now that’s how you stir it up! If only you knew just how deliciously satisfying each bite of this rich and golden meal is… well, you can if you just whip up Patti Labelle’s Mac and Cheese. You’re going to love, need, and want this!
Ingredients
- 9 tablespoons butter, divided, plus more for greasing the baking dish
- 1 pound macaroni
- 1 tablespoon vegetable oil
- 1/2 cup muenster cheese, shredded
- 1/2 cup mild cheddar cheese, shredded
- 1/2 cup sharp cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 2 cups half-and-half
- 8 ounces Velveeta® cheese, cubed
- 2 eggs, lightly beaten
- 1/4 teaspoon seasoning salt
- 1/8 teaspoon fresh ground pepper
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly butter a deep 2 1/2-quart baking dish.
Step 3 –Fill a large pot with water and bring it to a rapid boil.
Step 4 –Add the macaroni and the oil to the boiling water and cook until the macaroni is somewhat tender but not quite al dente, about 7 minutes.
Step 5 –Drain the pasta well then return it to the pot.
Step 6 –Melt 8 tablespoons of the butter in a small saucepan.
Step 7 –Stir the melted butter into the macaroni.
Step 8 –In a small bowl, combine the muenster cheese, the shredded mild cheddar cheese, the shredded sharp cheddar cheese, and the shredded Monterey Jack cheese.
Step 9 –To the macaroni, add 1 1/2 cups of the shredded cheese mixture, the half-and-half, the cubed Velveeta® cheese, the eggs, the seasoned salt, and the pepper.
Step 10 –Transfer the macaroni mixture to the prepared casserole dish and top with the remaining 1/2 cup of the shredded cheese mixture.
Step 11 –Dot the macaroni with the remaining 1 tablespoon butter.
Step 12 –Bake until the edges are golden brown and bubbly, about 30-35 minutes.
Step 13 –Serve hot.
