What's It Wednesday #193
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Everyone loves mac & cheese, right? It's a decadent comfort food that can take center stage or make a great side dish.
For special occasions, my go to recipe is from this book, "LaBelle Cuisine". Nobody does down home cookin' like Ms. Patti!
INGREDIENTS
This recipe makes enough for a big family gathering or the church potluck. She calls it "Over the Rainbow", I just call it delicious!
Enjoy,
Patti
P/S
She's kicked it up a notch...
Lobster & Shrimp...
AMAZING!!!
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1 tablespoon vegetable oil
1 lb macaroni
8 tablespoons butter
1 tablespoon butter
½ cup Muenster cheese, shredded
½ cup mild cheddar cheese, shredded
½ cup sharp cheddar cheese, shredded
½ cup Monterey jack cheese, shredded
2 cups half-and-half
8 ounces Velveeta cheese, cubed
2 eggs, lightly beaten
¼ teaspoon seasoning salt
1⁄8 teaspoon fresh ground pepper
DIRECTIONS
Preheat oven to 350.
Lightly butter a deep 2 ½ 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 ½ 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 ½ 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.
Enjoy,
Patti
P/S
She's kicked it up a notch...
Lobster & Shrimp...
AMAZING!!!
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