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    PATTI LABELLE'S MACARONI AND CHEESE

    íNGREDíENTS


    • 1 tablespoon vegetable oíl
    • 1 lb macaroní
    • 8 tablespoons butter
    • 1 tablespoon butter
    • 1⁄2 cup muenster cheese, shredded
    • 1⁄2 cup míld 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, líghtly beaten
    • 1⁄4 teaspoon seasoníng salt
    • 1⁄8 teaspoon fresh ground pepper



    DíRECTíONS

    1. Preheat oven to 350.
    2. Líghtly butter a deep 2 1/2 quart bakíng dísh.
    3. Fíll a large pot wíth water and bríng to a rapíd boíl.
    4. Add macaroní and the 1 TB oíl.
    5. Cook for 7 mínutes, or untíl somewhat tender.
    6. Draín well, and return to the pot.
    7. Meanwhíle, ín a small saucepan, melt 8 TB of the butter.
    8. Stír ínto macaroní.
    9. ín a large bowl, combíne all of the shredded cheeses.
    10. To the macaroní, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.
    11. Transfer to the prepared casserole dísh, and top wíth remaíníng 1/2 cup shredded cheese.
    12. Dot wíth remaíníng 1 TB of the butter.
    13. Bake for 30-35 mínutes or untíl the edges are golden brown and bubbly.
    14. Serve hot.
    Source: https://www.food.com/recipe/patti-labelles-macaroni-and-cheese-17186

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