The Godmother of Soul also knows her way around soul food! Patti LaBelle’s Macaroni is a deliciously golden and cheesy marvel, with two kinds of cheddar for the full, sharp, melty flavor you’ve come to love. With creamy Monterey Jack and smoky Muenster added into this already delicious dairy-filled noodle dish, Patti LaBelle’s Macaroni sings with tenderness, creaminess, and just pure delight. Thanks Lady Marmalade!
Ingredients
- 9 tablespoons butter, divided, plus more, to taste, for greasing the pan
- 1 pound small macaroni, such as elbows or small shells
- 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
- 1 (8-ounce) package processed cheese, such as Velveeta®, 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 –Using the extra butter, lightly grease a deep 2 1/2-quart baking dish.
Step 3 –In a large pot of salted boiling water, add the macaroni and cook until al dente, according to the package directions.
Step 4 –Drain the macaroni and return it to the pot.
Step 5 –In a small saucepan over medium heat, melt 8 tablespoons of the butter.
Step 6 –Pour the melted butter over the cooked macaroni and stir to combine.
Step 7 –In a large bowl, add the Muenster cheese, the mild cheddar cheese, the sharp cheddar cheese, and the Monterey Jack cheese and toss to combine.
Step 8 –Add the 1 1/2 cups of the cheese mixture, the half-and-half, the processed cheese, the eggs, the seasoning salt, and the pepper to the cooked macaroni and stir to combine.
Step 9 –Transfer the macaroni mixture to the prepared casserole dish.
Step 10 –Top the macaroni mixture with the remaining cheese mixture.
Step 11 –Dot the top of the macaroni mixture with the remaining 1 tablespoon of the butter.
Step 12 –Bake until the edges are golden-brown and bubbly, about 30-35 minutes.
Step 13 –Serve hot.
