![]() ![]() While the noodles are still hot, add melted butter to the noodles and stir. Drain the noodles and add the drained noodles to a large bowl. Add pasta and cook according to directions on the box, about 8 minutes for al-dente noodles. Set aside.īring 3 quarts of salted water to a boil in a large pot. Cut the Velvetta cheese into cubes with a knife. If using block cheese, shred the Muenster cheese, Cheddar cheeses, and Monterey jack cheese with a food grater or food processor. Grease a 9×13 baking pan and set it aside. Preheat the oven to 350 degrees Fahrenheit. How to make Patti Labelle’s Mac and Cheese Seasoning – Seasoned salt and black pepper are what Patti uses in her recipe.Eggs – 2 large eggs that are used as a binder.I use block cheese and then shred them on my own. Various cheeses – Specifically Muenster cheese, mild and sharp Cheddar cheese, and Monterey Jack cheese.It’s a way to get a smooth cheese sauce without making a traditional stove-top roux. Velveeta Cheese – a processed cheese product that melts smoothly.I prefer heavy cream but half-and-half has less fat content. Half-and-half – Patti uses half and half to create her creamy cheese sauce.Elbow Macaroni – a traditional macaroni noodle used in many baked macaroni and cheese recipes.It’s likely that the noodles won’t stick together but I think this ingredient can be skipped. Vegetable Oil – Patti adds this to the water while boiling the pasta.Ingredients for Patti’s Mac and Cheese Recipe You can find Patti’s original recipe as published in her cookbook, Labelle Cuisine. She uses 4 kinds of cheese in addition to using Velveeta, a processed cheese product, that results in a creamy delicious sauce.įor this recipe, I stuck with Patti’s recipe for the most part with a few minor tweaks to the instructions. Patti’s recipe for baked macaroni and cheese uses the typical macaroni and cheese ingredients, like pasta, eggs, and cheese…but Patti’s recipe takes it to another level. One recipe in particular that gets a lot of love is her famous mac and cheese recipe. Having published many cookbooks, she’s chosen to share her recipes with the world. ![]() Patti Labelle is a legend in the game when it comes to vocals but she’s also an amazing cook and baker. Also known as “over the rainbow mac and cheese”, it’s a recipe that has been made and shared by many home cooks. This baked macaroni and cheese is cheesy, seasoned, and delicious. ![]() I'll admit, never comes out the same way twice.This mac and cheese recipe is famous and belongs to the one and only Patti Labelle. But now they beg for Dad's classic baked. Browning the top on broil is a good idea too, however don't walk away, this only takes a minute and should be watched closely. I even throw in a 3rd like some garlic spiced goat cheese, in moderation. Or one part gruyere or smoked gouda, to 3 parts sharp cheddar. Like one part swiss to 3 parts sharp cheddar. ( corkscrew noodles ) And, I agree with others here, this recipe needs a lot more cheese. Also to give a gourmet flare, I use cellentani pasta instead of elbow noodles. Stir continuously until it thickens, then add your desired spices and 1/2 the cheese. Then, slowly add the remaining 1-1/2 cups milk. Then slowly add this milk corn starch mixture to the heated melted butter on medium heat stirring continuously. Stir the corn starch into the 1/2 cup milk until thoroughly dissolved. Then in 1/2 cup milk, add 3 tbl spns corn starch. For easy and truly smooth and creamy mac n cheese, zero grainy, try starting with 3 tbl spns butter melted. You really don't need to perfect a roux or be a sous chef. Essentially, this is what the butter and flour is, and the reason people are getting grainy results. Not described here is instructions on how to make a good roux sauce. ![]()
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