Patti LaBelle Mac and Cheese Recipe
Patti LaBelle’s mac and cheese is all about richness and texture. My family asks for this one A LOT!My eaters really love the multiple types of cheese for that deep flavor. I’m talking sharp cheddar, Monterey Jack, and Muenster. MmmDon’t skimp on the half-and-half! It’s what makes the sauce so luscious and coats the pasta divinely.I also recommend grating your own cheese instead of buying pre-shredded. The freshness makes such a noticeable difference when it melts into the sauce.
Ingredients
- 1 1/2 cups Macaroni
- 1 tbsp Butter
- 1 1/2 cups Evaporated Milk
- 1 can Cheddar Cheese 16 oz.
- 1 cup Sharp Cheddar Cheese shredded
- 1 cup Mild Cheddar Cheese shredded
- 1 cup Monterey Jack Cheese shredded
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 large Eggs
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Lightly butter a deep 2 1/2 quart baking dish.
- Bring a large pot of water to a boil and add 1 tablespoon of vegetable oil.
- Cook the macaroni until it is al dente, following the package instructions.
- Drain the pasta and set it aside.
- In a large bowl, combine evaporated milk, butter, eggs, salt, and pepper.
- Mix the macaroni into this mixture until well coated.
- Add in all the cheeses and stir well until everything is thoroughly mixed.
- Ensure the cheese is evenly distributed throughout the macaroni.
- Pour the mixture into the prepared baking dish.
- Bake it in the preheated oven until the top is lightly golden and bubbly, about 30-35 minutes.
- Serve warm and enjoy the cheesy goodness!
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