This is Ms. Patti Labelle's infamous mac and cheese recipe, I've used it quite a few times and it's awesome! Of course I had to tweak it - I personally double the amount of cheese (except the velveeta) I also omit the seasoned salt. Enjoy.
1 Tbsp Vegetable Oil
1lb Elbow Macaroni
8 Tbsp (1 stick) plus 1 Tbsp 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 tsp Freshly Ground Black Pepper
DIRECTIONS:
1. Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
2. 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.
3. 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.
4. Bake until it's bubbling around the edges, about 35 minutes. Serve hot.
