Patti Labelles Mac Cheese Recipes

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PATTI LABELLE'S MACARONI AND CHEESE



Patti Labelle's Macaroni and Cheese image

Got this off of the "Good Morning America" website after I saw her cook this on the show. This is the best macaroni and cheese I have ever tasted!!

Provided by yooper

Categories     Cheese

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon vegetable oil
1 lb macaroni
8 tablespoons butter
1 tablespoon butter
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

Steps:

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

PATTI LABELLE'S OVER THE RAINBOW MAC AND CHEESE



Patti LaBelle's Over the Rainbow Mac and Cheese image

Hands down the best Mac and Cheese I have ever had! First few times I used regular salt and finally realized it said seasoned salt, believe me seasoned salt makes all the difference in the world! I'll be honest, I add more cheese than called for and use a little more seasoned salt and pepper. More Cheesey goodness right?? LOL!!

Provided by Victoria Ross

Categories     Pasta Sides

Time 1h5m

Number Of Ingredients 12

1 Tbsp vegetable oil
1 lb elbow macaroni
8 Tbsp butter, plus 1 tablespoon butter
1/2 c shredded muenster cheese
1/2 c shredded mild cheddar cheese
1/2 c shredded sharp cheddar cheese
1/2 c shredded monterey jack cheese
2 c half and half
1 c velveeta, cut into small cubes (8ozs)
2 large eggs, lightly beaten
1/4 tsp seasoned salt
1/8 tsp freshly ground black pepper

Steps:

  • 1. Preheat oven to 350 degrees. Lightly butter a deep 2 1/2 quart casserole dish.
  • 2. 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. Return the the cooking pot.
  • 3. In a small saucepan, melt the 8 tablespoons of butter. Stir into the macaroni. In a large bowl, mix all of the shredded cheeses. To the macaroni, add the half and half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with the salt and pepper. Mix well.
  • 4. Transfer to the buttered casserole dish. Sprinkle with the remaining 1/2 cup of shredded cheeses and dot with the remaining 1 tablespoon of butter.
  • 5. Bake in preheated oven until it's bubbling around the edges, about 35-40 minutes. Serve hot.

PATTI LABELLE'S MACARONI AND CHEESE RECIPE - (3.8/5)



Patti Labelle's Macaroni and Cheese Recipe - (3.8/5) image

Provided by á-33344

Number Of Ingredients 13

1 tablespoon vegetable oil
1 lb macaroni
8 tablespoons butter
1 tablespoon butter
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

Steps:

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

PATTI LABELLE'S MACARONI AND CHEESE RECIPE



Patti LaBelle's Macaroni and Cheese Recipe image

Provided by insanelygood

Categories     Recipes

Time 1h

Number Of Ingredients 12

1 tablespoon vegetable oil
1 pound macaroni
9 tablespoons butter, separated
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, beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Steps:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Grease a deep, 2 1/2-quart baking dish with butter.
  • Fill a large pot with water. Mix in the vegetable oil and bring to a boil. Add the macaroni and cook until al dente, about 7 minutes. Drain well and rinse with cold water.
  • Melt 8 tablespoons of butter in the microwave or a saucepan. Pour the butter into the macaroni and stir.
  • In a large bowl, combine the shredded Muenster, mild cheddar, sharp cheddar, and Monterey Jack cheeses.
  • Add 1 1/2 cups of the cheeses to the macaroni. Stir in the half-and-half, Velveeta, and eggs; season with salt and pepper.
  • Transfer the mac and cheese into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded cheese evenly. Top with the remaining 1 tablespoon of butter.
  • Bake for 30 to 35 minutes or until the top turns golden brown and the cheeses start to bubble. Serve hot. Enjoy!

Nutrition Facts : Calories 632 cal

PATTI LABELLE'S MACARONI AND CHEESE



Patti Labelle's Macaroni and Cheese image

Number Of Ingredients 12

1 tablespoon Vegetable oil
1 pound Macaroni
9 tablespoons Butter
1/2 cup Shredded muenster cheese
1/2 cup Shredded mild cheddar cheese
1/2 cup Shredded sharp cheddar cheese
1/2 cup Shredded monterey jack cheese
2 cups Half-and-hald
8 ounces Velveeta cheese, cubed
2 Eggs
1/4 teaspoon Seasoning salt
1/8 teaspoon Ground pepper

Steps:

  • Preheat oven to 350.
  • 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 the 1 TB oil.
  • Cook for 7 minutes or until somewhat tender.
  • Drain well, and return to the pot.
  • Meanwhile, in a small saucepan, melt 8 TB of the butter.
  • Stir into macaroni.
  • In a large bowl, combine all of the shredded cheeses.
  • Add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper to the macaroni
  • Transfer to the prepared casserole dish, and top with remaining 1/2 cup shredded cheese.
  • Dot with remaining 1 TB of the butter.
  • Bake for 30-35 minutes or until the edges are golden brown and bubbly.

PATTI LABELLE'S MAC & CHEESE



PATTI LaBELLE'S MAC & CHEESE image

MY OLDEST DAUGHTER SAID THIS IS THE BEST MAC & CHEESE SHE HAS EVER EATEN. SHE HAD ME LOOK UP THE RECIPE SO I AM GONNA SHARE IT WITH ALL YA'LL.

Provided by Kimi Gaines

Categories     Pasta Sides

Time 50m

Number Of Ingredients 9

1 Tbsp vegetable oil
1 lb macaroni, elbow
1/2 c plus 1 tablespoon butter
1/2 c each-mild cheddar, sharp cheddar, munster, monterey jack cheese shredded
2 c half and half
1 c velvetta cheese, cut into small cubes
2 lg eggs, lightly beaten
1/4 tsp salt
1/8 tsp pepper

Steps:

  • 1. PREHEAT OVEN TO 350F. SPRAY A 2-QT CASSEROLE DISH. PREPARE MACARONI ACCORDING TO PACKAGE DIRECTIONS. DO NOT OVERCOOK.
  • 2. IN A SMALL SAUCE PAN, MELT THE 1/2 CUP OF BUTTER. STIR INTO COOKED MACARONI(ONCE YOU HAVE DRAINED THE MACARONI PUT IT BACK IN THE POT).
  • 3. IN A LARGE BOWL MIX ALL THE CHEESES EXCEPT THE VELVETTA.
  • 4. TO THE MACARONI ADD THE HALF & HALF, 1 1/2 CUPS OF CHEESE AND THE CUBBED VELVETTA AND THEM THE EGGS. SEASON WITH SALT & PEPPER.
  • 5. TRANSFER TO THE CASSEROLE DISH. SPRINKLE WITH REMAINING CHEESE AND DOT WITH BUTTER. BAKE FOR 35 MINUTES.

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