Has anyone ever heard of Patti LaBelle's Mac & Cheese recipe?

Question

I've heard that this recipe is really good, can't seem to get it from any of my friends....anyone care to share?

Answer 1

1 tablespoon vegetable oil
1 lb macaroni
8 tablespoons butter
1 tablespoon 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-half
1 cup Velveeta cheese, cubed (8 oz)
2 eggs, lightly beaten
1/4 teaspoon seasoning salt
1/8 teaspoon fresh ground pepper

Not the one? See other Patty Labelle's Macaroni and Cheese Recipes
Celebrity Side Dishes
< 60 mins Side Dishes
Southern U.S. Side Dishes
Pasta Side Dishes
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.

Answer 2

Over-the-Rainbow Macaroni and Cheese
Recipe created by Patti LaBelle

Patti LaBelle says that the sure sign of a good cook is if their macaroni and cheese will make you cry!

tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the 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 to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Answer 3

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the 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 to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Answer 4

Mac and Cheese by Patti LaBelle and it is goooood

1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon butter
1/2 cup (2 ounces) shredded Muenster cheese
1/2 cup (2 ounces) shredded mild Cheddar cheese
1/2 cup (2 ounces) shredded sharp Cheddar cheese
1/2 cup (2 ounces) shredded Monterey Jack
2 cups half-and-half
1 cup (8 ounces) Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon seasoned salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.

Bring the 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 to the cooking pot.

In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.

Bake until it's bubbling around the edges, about 35 minutes. Serve hot.

Answer 5

Ingredients:
1 tablespoon vegetable oil
1 pound elbow macaroni
1/2 cup butter PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon
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 & half
1 cup Velveeta, cut into small cubes
2 large eggs, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground


Directions:

Preheat oven to 350:. Lightly butter a deep 2 1/2 quart casserole. Bring a large pot of water to a boil over high heat, add the oil then the elbow macaroni and cook until macaroni is just tender (about 7 minutes). Do not overcook. Drain well and return to the pot.

In a small saucepan, melt the first measure of butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar cheese and the Monterey Jack cheese. To the macaroni, add the half & half, 1 1/2 cups of the shredded cheeses, the cubed Velveeta and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of cheese and dot with the remaining butter.

Bake until it is bubbling around the edges, about 35 minutes. Serve hot

Answer 6

4 cups cooked elbow macaroni, drained 2 cups grated cheddar cheese 3 eggs, beaten 1/2 cup sour cream 4 tablespoons butter, cut into pieces 1/2 teaspoon salt 1 cup milk Preheat oven to 350 degrees F. Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.

Answer 7

In your Google search bar, type: patti labelle's macaroni and cheese
You'll see the many links (oprah.com, too) for rainbow macaroni and cheese.

Answer 8

http://www.cdkitchen.com/recipes/recs/12/Patti_LaBelles_Mac_and_Cheese13543.shtml

Answer 9

http://www.cdkitchen.com/recipes/recs/12/Patti_LaBelles_Mac_and_Cheese13543.shtml

http://www.oprah.com/foodhome/food/recipes/food_20020726_overrainbow.jhtml