Patti LaBelle's Mac and Cheese Recipe
When it comes to feel-good food, nothing beats a classic, and Patti LaBelle's mac and cheese is a testament to that!This recipe is rich and creamy, with a delicious cheese blend that will have you coming back for more.You'll start by boiling your elbow macaroni to perfection, ensuring it's just tender before moving on.One key trick you won’t want to skip is adding a little vegetable oil to the boiling water to prevent the pasta from sticking.
Servings: 4
Ingredients
- 1 tbsp Butter
- 1 1/2 cups Evaporated Milk
- 1 can Cheddar Cheese 16 oz.
- 1 1/2 cups Macaroni
- 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°F.
- Grab a deep 2 1/2-quart baking dish and butter it lightly.
- This will prevent sticking.
- Fill a large pot with water, add a pinch of salt, and bring it to a rapid boil.
- Cook the macaroni until it's al dente, about 7-8 minutes.
- Drain the pasta and set it aside.
- In a large saucepan, combine the evaporated milk, eggs, and 1 can of cheddar cheese.
- Cook over medium heat until it's smooth and creamy.
- Stir constantly to avoid burning.
- Place the cooked macaroni into the baking dish.
- Pour the cheese mixture over the macaroni.
- Mix well to coat evenly.
- Sprinkle the shredded cheeses over the top and season with salt and pepper.
- Cover the mixture with more cheese for a gooey finish.
- Bake in the preheated oven for 35 minutes.