Patti Labelle’s Mac and Cheese – Let’s get real for a second—mac and cheese is more than just food. It’s a feeling. A warm, cheesy hug in a bowl. And when I discovered Patti Labelle’s Mac and Cheese, my relationship with this comfort classic hit a whole new level.
The first time I made this recipe, I was hosting a family dinner. You know the kind—where everyone brings their best dish, and there’s always a little unspoken competition about who’s bringing the crowd favorite. I decided to try Patti’s mac and cheese, partly because I’m a huge fan of her music and partly because I wanted something that would wow. And oh my goodness, did it deliver.
When that dish came out of the oven—bubbling, golden, and smelling like heaven—I had a line forming before I even grabbed a spoon. My cousin literally said, “This isn’t mac and cheese—it’s a masterpiece.” And you know what? She wasn’t wrong. Since then, this recipe has become my not-so-secret weapon for holidays, potlucks, and honestly, anytime I need a little soul food in my life.
Why You’ll Love This Patti Labelle’s Mac and Cheese Recipe?
This isn’t just mac and cheese—it’s Patti Labelle’s Mac and Cheese, and there’s something special about that. Here’s why you’ll be obsessed:
- Cheese explosion: We’re talking four types of shredded cheese plus Velveeta. It’s gooey, melty perfection.
- Rich and indulgent: The half-and-half and eggs create a custardy base that makes every bite creamy and satisfying.
- Golden crust: That bubbly, slightly crispy layer on top? Worth turning the oven light on just to watch it happen.
- Easy enough for anyone: No complicated steps, just a straightforward recipe with guaranteed results.
Ingredient Notes:
Let’s break this down because every ingredient has its moment to shine:
- Macaroni: Elbow macaroni is a classic for a reason. It’s the perfect shape to hold all that cheesy goodness. Just don’t overcook it—you want it firm enough to handle the sauce.
- Muenster Cheese: The unsung hero of this dish. It’s mild, creamy, and melts like a dream.
- Cheddar Cheese: A mix of mild and sharp cheddar adds depth and just the right amount of tang.
- Monterey Jack Cheese: Smooth, slightly sweet, and a great balance for the sharper cheeses.
- Velveeta: Love it or hate it, Velveeta is the secret to that silky texture. Don’t skip it—it’s what sets this dish apart.
- Butter: Adds richness and keeps the macaroni from sticking. Also, let’s be real, butter makes everything better.
- Half-and-Half: This gives the sauce its luxurious creaminess. Milk won’t cut it here.
- Eggs: Lightly beaten eggs act as a binder, giving the mac and cheese that custard-like consistency.
- Seasoning Salt and Pepper: Simple, but essential. They bring out the best in the cheese without overpowering it.
How To Make Patti Labelle’s Mac and Cheese?
Here’s how to bring this cheesy masterpiece to life:
Step 1: Preheat the oven
Set your oven to 350°F and lightly butter a 2 ½-quart baking dish. You don’t want any of that cheesy goodness sticking to the sides.
Step 2: Cook the macaroni
Boil a large pot of salted water. Add a tablespoon of vegetable oil to keep the pasta from clumping, then cook the macaroni until just tender—about 7 minutes. Drain well and return to the pot.
Step 3: Add the butter
Melt 8 tablespoons of butter and stir it into the cooked macaroni. This simple step adds richness and ensures every noodle is coated.
Step 4: Prep the cheese blend
In a large bowl, mix the shredded cheeses (Muenster, cheddar, Monterey Jack). This guarantees an even distribution of flavors.
Step 5: Make the sauce
To the pot of macaroni, add 1 ½ cups of the shredded cheese blend, the half-and-half, Velveeta cubes, eggs, and seasonings. Stir until everything is well combined and the cheese starts to melt.
Step 6: Assemble the dish
Pour the macaroni mixture into your buttered baking dish. Sprinkle the remaining ½ cup of shredded cheese on top, then dot the surface with the last tablespoon of butter.
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Step 7: Bake to golden perfection
Pop the dish into the oven and bake for 30-35 minutes. You’ll know it’s ready when the edges are golden and bubbly, and your kitchen smells amazing. Let it cool for a few minutes before serving—if you can wait!
Storage Options:
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, the oven is your best friend—bake at 350°F for about 15 minutes to bring back that crispy top. Microwaving works too, but you might lose some of that crusty magic. And let’s be honest, this dish is best enjoyed fresh.
Variations and Substitutions:
This mac and cheese is pretty perfect as is, but here are a few ways to make it your own:
- Cheese swaps: Try smoked gouda, Gruyère, or even a spicy pepper jack for a fun twist.
- Spicy kick: Add a dash of cayenne or mix in diced jalapeños for a little heat.
- Gluten-free: Use gluten-free pasta, and you’re good to go.
- Lighter version: Substitute whole milk for half-and-half and use reduced-fat cheese. It won’t be as rich, but it’ll still be delicious.
What to Serve with Patti Labelle’s Mac and Cheese?
This dish is a star, but it pairs beautifully with other comfort food favorites:
- BBQ ribs or brisket: The smoky flavors are a perfect match for the creamy mac.
- Collard greens: Add a fresh, earthy balance to the richness.
- Cornbread: Because more carbs are always a good idea.
- Roasted vegetables: A lighter side that still feels cozy.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Assemble everything up to the baking step, cover it tightly, and refrigerate for up to 24 hours. Bake it fresh when you’re ready.
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts better and gives the sauce a smoother texture. If you’re short on time, go for it—but pick a high-quality brand.
What’s the best way to reheat it?
The oven! Cover the dish with foil and heat at 350°F for about 15 minutes. It’ll bring back the crispy top and creamy texture.
Alright, are you ready to channel your inner Patti Labelle? This mac and cheese isn’t just a recipe—it’s an experience. Let me know how yours turns out, and don’t be shy about adding your own twists. After all, food is meant to be fun!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Patti Labelle’s Mac and Cheese
Ingredients
- 1 tablespoon vegetable oil
- 1 pound elbow macaroni
- 8 tablespoons 1 stick butter, plus 1 tablespoon for topping
- ½ cup Muenster cheese shredded
- ½ cup mild cheddar cheese shredded
- ½ cup sharp cheddar cheese shredded
- ½ cup Monterey Jack cheese shredded
- 2 cups half-and-half
- 8 ounces Velveeta cheese cubed
- 2 large eggs lightly beaten
- ¼ teaspoon seasoned salt
- ⅛ teaspoon freshly ground black pepper
Instructions
Prepare the Oven and Baking Dish
- Preheat the oven to 350°F (175°C). Lightly butter a 2 ½-quart baking dish to prevent sticking and ensure a golden crust.
Cook the Macaroni
- In a large pot, bring salted water to a boil. Add the macaroni and 1 tablespoon of vegetable oil to prevent sticking. Cook the macaroni until just tender, approximately 7 minutes. Drain well and return it to the pot.
Incorporate the Butter
- Melt 8 tablespoons of butter in a small saucepan. Pour the melted butter over the cooked macaroni, stirring to evenly coat the pasta.
Combine the Cheese Mixture
- In a large mixing bowl, combine the shredded Muenster, mild cheddar, sharp cheddar, and Monterey Jack cheeses. Set aside ½ cup of the mixture for topping.
Create the Macaroni Base
- Add 1 ½ cups of the shredded cheese mixture, the cubed Velveeta, half-and-half, lightly beaten eggs, seasoned salt, and ground black pepper to the macaroni. Stir thoroughly to ensure the cheese begins to melt and the ingredients are evenly distributed.
Assemble the Dish
- Transfer the macaroni mixture into the prepared baking dish. Sprinkle the reserved ½ cup of shredded cheese evenly over the top. Dot the surface with the remaining 1 tablespoon of butter.
Bake to Perfection
- Place the dish in the preheated oven and bake for 30–35 minutes, or until the edges are golden and bubbling. Allow the dish to cool slightly before serving warm.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
