"Mac"ing It for the Holidays

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.

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For special occasions, my go to recipe is from this book, "LaBelle Cuisine". Nobody does down home cookin' like Ms. Patti! 

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INGREDIENTS

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.

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!!!

Here are this Week's Features:

Redo It Yourself Inspirations

Beachwood Place

Itsy Bits and Pieces

Infuse With Liz

Eclectic Red Barn

Old Things New

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