Macaroni and Cheese
recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
is what she had to say about this one: "This
is Patti LaBelle's original recipe (singer). It is to
die for! Nothing fattening about this - SURE!!
This will CLOG your arteries but it's soooooooooo good".
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°F.
butter a deep 2 1/2-quart casserole.
the large pot of salted water to a boil over high
the oil, then the elbow macaroni, and cook until the
macaroni is just tender, about 7 minutes. Do not overcook.
well. Return to the cooking pot.
a small saucepan, melt eight tablespoons of the butter.
In a large bowl, mix the Muenster, mild and sharp
Cheddar, and Monterey Jack cheeses.
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.
to the buttered casserole.
with the remaining 1/2 cup of shredded cheese and
dot with the remaining one tablespoon of butter.
until it's bubbling around the edges, about 35 minutes.
4 to 6
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