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1968

Holly Robinson Peete’s Macaroni and Cheese

Macaroni pasta bake
Holly's favorite recipe comes from friend Patti LaBelle.
Ingredients
  • Butter for greasing the dish
  • 1 pound macaroni
  • 1 Tbsp vegetable oil
  • 8 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 ounces Velveeta cheese, cubed
  • 2 eggs, lightly beaten
  • 1/4 tsp seasoning salt
  • 1/8 tsp freshly ground pepper
  • 1 Tbsp butter

INSTRUCTIONS

1 Heat the oven to 350°F. Grease a 2 1/2-quart baking dish with butter. Set aside.

2 In a large pot, add water and bring to a boil over high heat. Add macaroni and oil. Cook according to macaroni package instructions. Drain over a colander and return macaroni to pot.

3 In a small saucepan, melt 8 tablespoons butter. Pour the melted butter over the macaroni and stir to combine.

4 In a large bowl, combine shredded cheeses. Add 1 1/2 cups of the shredded cheeses, half-and-half, cubed cheese, and eggs to the macaroni. Season to taste with salt and pepper.

5 Transfer the macaroni to the prepared baking dish; top with remaining 1/2 cup cheese. Dot with remaining 1 tablespoon butter. Bake until edges are golden brown and bubbly, about 30 to 35 minutes. Remove from the oven and let cool for 15 minutes before serving.

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