Patti Labelles Mac And Cheese Recipes

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni and 1/2 cup dried onion in the boiling water, stirring occasionally, until macaroni is tender yet firm to the bite, about 8 minutes. Drain.
• Place lobster and shrimp in a colander. Pour the cooked pasta and onions over shellfish; let drain.
• Preheat the oven to 375 degrees F (190 degrees C).
• Warm evaporated milk and cream slowly in a saucepan over medium-low heat. Whisk in flour. Whisk eggs together in a small bowl.
• Cook sauce until small bubbles form. Add sauce very slowly, 1/4 cup at a time, to the bowl with the eggs, being careful not to cook and scramble the eggs. Slowly mix the egg-cream mixture back into the pan. Continue cooking on medium-low heat, stirring occasionally, until thick and smooth, 5 to 10 minutes.
• Melt 1 stick of butter in the pot used to cook the pasta over medium heat. Add flour; cook until roux thickens and turns caramel in color, about 5 minutes. Stir in Cheddar cheese, Swiss cheese, and Monterey Jack cheese. Cook, stirring constantly, until mostly melted, about 4 minutes. Pour in the cream sauce and stir until smooth.
• Stir pasta, lobster, and shrimp into the cheese and cream sauce to coat completely. Pour mac and cheese into a 9x11-inch baking dish.
• Melt another stick of butter in the saucepan used to make the sauce. Add onion seasoning and herbes de Provence; stir. Add crackers. Cook and stir over medium heat until coating mixture is lightly toasted, about 5 minutes.
• Cover mac and cheese with thin pats of butter. Top with the cracker coating.
• Bake in the preheated oven until top is crispy and cheeses are melted, about 1 hour.

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.

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.

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.