Patti LaBelle’s Macaroni and Cheese

You can’t make a small amount of this. I usually buy a large foil lasagna pan at the store and take it to a potluck.

• 1 tbsp vegetable Oil
• 1 lb macaroni
• 8 tbsp butter
• 1 (seperate) tbsp butter
• 1/2 cup muenster cheese, shredded
• 1/2 cup mild cheddar cheese, shredded
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 2 cups half-and-half
• 8 oz. Velveeta cheese, cubed
• 2 eggs, lightly beaten
• 1/4 tsp seasoning salt
• 1/8 tsp fresh ground pepper

Preheat oven to 350.
Lightly butter a 2 1/2 qt baking dish (or your foil pan)
Cook macaroni according to directions til it’s al dente – don’t overcook!
Melt 8 tbsp butter and stir it into warm macaroni
In a large bowl, combine all four shredded cheeses (NOT the Velveeta!)
Reserve 1/2 cup of the mixed shredded cheeses.
Mix the macaroni, the rest of the shredded cheeses, the Velveeta, the half-and-half, the salt and pepper, and the eggs, mix well.
Put it in your casserole dish/foil pan
Sprinkle with the reserved 1/2 cup cheese
Dot with the last tablespoon of butter
Bake 30-35 minutes or til the edges are golden brown and bubbly.