Patti LaBelle
Heat oven to 350 degrees. Lightly butter a deep 2 1/2 quart casserole dish.
Bring a large pot of water to a boil over high heat. Add oil and elbow macaroni. Cook until tender, about 7 minutes. Drain and return to the pot, set aside.
In a small sauce pan, melt 8 tablespoons of butter. In a large bowl mix the cheeses. Stir into the macaroni. Add the half-and-half and 1 1/2 cups of the cheeses, cubed velveeta, and eggs. Season with salt and pepper. Transfer to the buttered baking dish. Sprinkle with the remaining 1/2 cup cheeses and dot with 1 tablespoon butter.
Bake 30 - 35 minutes or until cheese is bubbly and browned.
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Serving Size: 1 Serving (545g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 990 | ||
Calories from Fat: 639 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 71g | 95 % | |
Saturated Fat 42.6g | 213 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 313.3mg | 96 % | |
Sodium 560.8mg | 19 % | |
Potassium 770.4mg | 20 % | |
Total Carbohydrate 62.2g | 18 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 60.4g | ||
Protein 27.9g | 40 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 990
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