Cry Worthy Macaroni and Cheese

Patti LaBelle once said that "The sure sign of a good cook is if their macaroni and cheese can make you cry" and I think she's on to something with that. Who doesn't love mac and cheese, even the bad stuff in the blue box is good let's be real, but nothing beats a homemade casserole of fancy macaroni and cheese. I tried Miss LaBelle's macaroni and cheese recipe years ago when I saw it featured on the Oprah show. I thought, if its good enough for Oprah its good enough for me. And I haven't tried another mac and cheese recipe again! Its really that good...Cry worthy good.

You begin by mixing cooked macaroni with butter, half and half, eggs 4 different types of cheese Mild Cheddar, Sharp Cheddar, Munster, and Monterey Jack, and you can't forget the Velveeta. Judge me all you want, but trust me that it honestly adds such a yummy creaminess that you just can't omit it.

Transfer to your casserole dish and top with more grated cheese and dot with butter for a nice and crunchy, golden top.

And in 35 minutes you have the most addicting, creamy, satisfying comfort food ever.

Now dig in and grab a tissue because you're going to cry in food coma happiness ;)

xox
Bri

"Cry Worthy" Macaroni and Cheese
from Patti LaBelle


1 tablespoon vegetable oil
1 pound elbow macaroni
8 tablespoons (1 stick) plus 1 tablespoon 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 teaspoon freshly ground black pepper


Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.
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.
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.
Bake until it's bubbling around the edges, about 35 minutes. Serve hot.