Mac and Cheese

What can I say. I good plate of mac and cheese will make you cry. *drools* Pure bliss and yes, sometimes better than, um, er, *blush* .....sex!
okay, okay..chocolate too. I make a mean mac and cheese, and whenever my cousin makes it, I get invited for dinner and leftovers.

mac and cheese is a staple, a reminder, a comfort food. My Mom made the best macaroni and cheese ever! When she was sick and in hospital and eating became a concern, I went home and made mac and cheese a la Mom and took it in. She ate it! (That set those nurses straight, she was hungry! I ended up showing up every other day with a mini casserole of it for her to help her eat and get some weight back on.

I remember so well coming home from school, and in later years from work and feeling like everything had gone wrong. Then she took it out of the oven.....Mmmmmmmm. Delicious.

I saw Patti Labelle on Oprah a few years ago and got her WONDERFUL recipe with 5 cheeses (all low cal I am sure) It'll cure whatever ails ya.

Enjoy and share your recipes and memories of mac and cheese.


Over-the-Rainbow Macaroni and Cheese by Patti Labelle
The best mac and cheese ever!!

Recipe created by Patti LaBelle
From the show Recipes to Remember

Patti LaBelle says that the sure sign of a good cook is if their macaroni and cheese will make you cry! According to Oprah, Patti's version just might bring tears to your eyes.

INGREDIENTS
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.

** Next time I make some, I will take a pic and post it. I put tomatoes in mine.