One of the dishes she made was this macaroni and cheese, which contains five types of cheese, including Velveeta. For various reasons, including one year when I hosted a friend who had an egg allergy, I’ve adapted it slightly from LaBelle’s original recipe. This also makes it easier to prepare the macaroni and cheese in advance. Reserve about 3/4 cup cheese mixture for the topping. Carefully, stir in the cooked macaroni, breaking up any large pieces that may have stuck together, until just combined.

Source: Washington Post November 13, 2020 14:51 UTC